![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSfD8u4ANdShAK0GaApZ7bgv63CX4QcoqOVbsZ77qsUg525dRjpeD5cRtA90qagSHk0TGZk1GEvn8SBEqxFB_QqI3S0_Z6xZKFtKlOs04be8QkaMPR3Fw420MskwQPkFtzHjGDUmrOoE/s1600/Turnips.jpg)
Ingredients
- 1 large purple top turnip
- 2 Black Spanish radishes
- 2 potatoes
- 2 to 3 carrots
- 1/8 t cayenne pepper
- 1/4 t ground nutmeg
- 2 T olive oil
- freshly ground salt
- freshly ground pepper
- 1/4 C shaved parmesan
Procedure
Preheat oven to 475 degrees F. Quarter the turnip and radishes and slice into 1/4 to 1/2" pieces. Slice the carrots into 1/2" coins. Place the roots in a large mixing bowl. Season with cayenne, nutmeg, salt, and pepper. Drizzle with olive oil. Transfer roots to a rimmed baking sheet, lined with parchment paper and roast until golden on both sides, approximately 30 minutes. Turn them over halfway through baking.
To serve, transfer to a serving dish and shave cheese over the top.
To serve, transfer to a serving dish and shave cheese over the top.
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