Roasted Rosemary Turnip Roots
1 pound turnip roots peeled, halved or quartered
1 1/2 Tablespoon olive oil
1 1/2 Tablespoon fresh rosemary, minced
Preheat oven to 425 degrees F.
Mix oil and minced rosemary.
Place peeled and cut turnip roots in skillet.
Brush with oil and rosemary, saving a little oil to brush once out of the oven.
Sprinkle with sea salt.
Cook 10 minutes, turn skillet around.
Cook another 10 to 15 minutes until done. Just until fork tender.
Carefully, take out of oven. Brush with remaining oil.