Ingredients:
- 2 lbs Medium Turnips (with tops attached), scrubbed and roots separated from greens
- 3 Tbsp Olive Oil, divided
- 3 Tbsp Maple Syrup (Grade A Dark preferred)
- 1 Tbsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 1 tsp Kosher Salt, plus more for seasoning
- 1/2 tsp Freshly Ground Black Pepper
- About 6 cups loosely packed Turnip Greens, thoroughly washed and chopped coarsely
- 1 Tbsp Unsalted Butter or Olive Oil (for greens)
- 3 cloves Garlic, thinly sliced
- Pinch Red Pepper Flakes (optional)
- 1 tsp White Wine Vinegar
Instructions:
- Preheat oven to 400°F (200°C). Trim the tough lower stems and any damaged leaves from the turnip tops; wash roots thoroughly, scrubbing off any dirt. Cut the large turnips into uniform 1-inch wedges or chunks.
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified. Set aside.
- Place the turnip chunks in the roasting pan. Drizzle with 2 Tbsp of olive oil and toss to coat. Spread in a single layer and roast for 20 minutes.
- Remove the pan from the oven. Drizzle half of the maple-Dijon glaze over the partially cooked turnips. Gently toss them in the pan to coat evenly. Return to the oven.
- Roast for another 15–20 minutes, or until the turnips are tender when pierced with a fork and the glaze is sticky and slightly caramelized.
- While the roots finish roasting, heat the remaining 1 Tbsp of butter/oil in the saucepan over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté gently until the garlic is fragrant and just beginning to turn golden (about 1 minute).
- Add the washed, chopped turnip greens to the pan. Toss continuously for 3–5 minutes until wilted.
- Remove from heat. Splash with 1 tsp of white wine vinegar and season generously with salt and pepper to taste.
- Arrange the roasted, glazed turnips on a serving platter. Top with the garlicky wilted greens. Drizzle any remaining glaze from the roasting pan over the dish and serve immediately.