Carmelized Turnips

• Turnips
  
• olive oil
  
• salt and pepper
  

Small turnips need only be halved, large turnips should be halved and sliced into wedges. Purple top turnips will need to be peeled before cutting.

Preheat oven to 425. Toss the turnips in a bowl with a generous splash of salt and pepper. Spread them in a single layer on a baking sheet and roast for 10 minutes, then toss the once. Roast for 5 more minutes then check for doneness (if tossed more they tend to fall apart.) Depending on the water content of the turnips they can take 15-30 minutes. The turnips are done when they are fork tender and carmelized.

From "Chez Panisse Vegetables"