Serves 4 to 6
1 1/2 pounds unpeeled turnips, scrubbed and cut into wedges
1 tablespoon grapeseed oil
1 teaspoon coarse salt
Preheat oven to 425°F and line a baking sheet with parchment paper. Evenly coat turnip wedges with oil, season with salt and arrange in a single layer on baking sheet. Roast 20 minutes, or until tender on the inside, golden on the outside. Serve immediately.