Roasted Turnips with Lemon and Benne

Photo by Cameron Colcolough

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4-6 Servings

  • 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.


  • from Chef Stuart Tracy of Butcher & Bee, Charleston, SC

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