This basic approach is used all over Arlen for root vegetables generally, but especially for parsnips and turnips. (Please note that this means, ideally, “baby” or young tender turnips (Brassica rapa: navets as the French call them), or at least older “true” turnips. Swedes [Brassica napus, aka the rutabaga, all too often sold labeled as “turnip”] are likely to produce less-than-optimal results: if they’re all you can get, don’t bother). 

  • 2 lb. parsnips or young tender turnips, peeled and cut into 2″ pieces
  • 2 tbsp. extra-virgin olive oil (or other strongly-flavored vegetable oil: pumpkinseed oil would work well)
  • 1 tsp. dried oregano (though sage also works well. The preferred approach in most parts of Arlen would be to use sage, thyme or savory)
  • Coarse / Kosher salt
  • Freshly ground black pepper
  • Pinch of crushed red pepper flakes

If using turnips: after peeling and cutting, parboil for 5-10 minutes before adding the oils and spices above.

Preheat oven to 425°. Spread the vegetables on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat.

Roast until golden and easily pierced with a knife — about 30 minutes for parsnips: about 45 minutes for turnips — tossing once halfway through.

(adapted from