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Roasted Turnips with Lemon and Benne



2 pounds turnips, peeled, cut into ½-inch wedges

⅛ teaspoon cayenne pepper

¼ teaspoon ground nutmeg

2 teaspoons kosher salt

2 tablespoons vegetable oil

2 lemons, zested and juiced

2−3 drops sesame oil

1 tablespoon benne sesame seeds


  1. Preheat oven to 450 degrees.
  2. In a mixing bowl, toss turnips with cayenne, nutmeg, salt, and vegetable oil.
  3. Spread seasoned turnips evenly on a rimmed baking sheet. Roast until golden on both sides and just cooked through (stirring halfway through cooking), about 20−25 minutes.
  4. Cool 5−10 minutes, until warm but no longer very hot. Toss warm turnips in lemon zest, lemon juice, and sesame oil. Top with benne seeds and serve.


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