Roasted Turnips with Ricotta and Chili Pepper Honey

Feel free to substitute any fresh creamy cheese for the ricotta. Anything like fresh goat cheese, mascarpone, or greek yogurt will work.

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6 oz ricotta cheese
1 lemon, zest and juice
2 tbsp butter
3 tbsp bread crumbs
2 bunches turnips, any variety cut into wedges
1/4 cup neutral oil
1 tsp chili flakes
1/4 cup honey
1 box micro greens


  1. Combine the ricotta, lemon zest, juice, and a pinch of salt then set aside
  2. In a frying pan heat the butter over medium heat until foaming
  3. Add the breadcrumbs and a pinch of salt and toast in the butter until golden brown
  4. Remove to a side plate and wipe out the pan
  5. Return the frying pan to the heat and heat a glug of neutral oil over high heat until smoking hot
  6. Add the turnips and a pinch of salt and pan roast until deeply caramelized and starting to soften
  7. Flip and roast the other side
  8. Remove from the pan and wipe out the frying pan
  9. In the hot pan, add the neutral oil and chili flakes allowing them to toast briefly (around 15-30 seconds)
  10. Add the honey and stir to combine
  11. Schmear the lemon ricotta over a plate top with the roasted turnips
  12. Drizzle the spicy honey all over and top with the micro greens, toasted breadcrumbs, and a glug of olive oil and serve