A cozy dish of roasted turnips tossed in nutty brown butter with crispy sage and maple-glazed pecans perfect alongside roast chicken, creamy polenta, or a salad with goat cheese.
1.Heat oven to 425°F. Toss turnip chunks with olive oil, salt, pepper, and smoked paprika. Roast, flipping once halfway through, until golden and tender.
2. Make the brown butter–sage sauce. Melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns nutty brown and the sage crisps. Remove sage leaves and set aside.
3.Stir maple syrup into the brown butter. Add pecans and cook 1–2 minutes to glaze them slightly.
4.To plate: Toss roasted turnips in the brown-butter maple pecan mixture. Top with the crispy sage. Add a squeeze of lemon if you want a touch of brightness.