Ingredients:

  • 900g – 1 kg (2 lbs) Turnips, peeled and cut into 2.5 cm (1 inch) cubes
  • 45 ml (3 Tbsp) Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 60 ml (4 Tbsp) Liquid Honey
  • 10g (2 Tbsp) Fresh Thyme Leaves, stripped from the stem
  • 15g (1 Tbsp) Unsalted Butter

Instructions:

  1. Preheat the Oven: Set your oven rack to the middle position and preheat to 200°C (400°F) or 180°C fan/convection.
  2. Prep the Turnips: Peel the turnips thoroughly, removing any fibrous outer skin. Cut them into uniform 2.5 cm (1-inch) cubes.
  3. Season: Place the cubed turnips in the large mixing bowl. Drizzle with the olive oil, sprinkle with salt and pepper, and toss thoroughly until every piece is lightly coated.
  4. Spread and Roast: Tip the turnips onto the baking tray. Spread them out into a single layer, ensuring they are not crowded. Place in the preheated oven for 25 minutes.
  5. Test for Tenderness: After 25 minutes, remove the tray and test a piece with a fork; it should be mostly tender, but still offer a little resistance in the centre.
  6. Prepare the Glaze: While the turnips finish roasting, combine the honey, butter, and 1 tablespoon of the fresh thyme leaves in a small saucepan. Heat gently over low heat, stirring until the butter is melted and the mixture is well combined. Alternatively, microwave for 30 seconds.
  7. Glaze and Toss: Pour the warm glaze over the partially roasted turnips. Toss quickly and thoroughly right on the tray until the turnips are evenly coated in the sticky mixture.
  8. Final Roast: Return the tray to the oven for another 10–15 minutes, or until the edges of the turnips are golden brown and caramelised, and they are completely fork-tender.
  9. Serve: Remove from the oven. Sprinkle the remaining fresh thyme leaves over the hot turnips before serving.