bacon sprinkled roasted turnips with a horseradish maple glaze

There will be no leftovers when you make these roasted turnips with a horseradish and maple glaze.  And don’t forget the bacon sprinkles!



78 medium turnips peeled and cut into bite sized chunks

olive oil, salt and white pepper for roasting


1/3 cup pure maple syrup

1 TB horseradish ( less if you don’t like as much heat)

one TB white balsamic

1 TB grainy mustard

4 strips of bacon cooked crispy and broken into small pieces

1 TB chopped chives

Optional garnish for the holidays: cut fresh rosemary and a few pomegranate seeds


Preheat oven to 400 degrees

Peel and cut turnips into bite sized chunks, taking into consideration that they will shrink slightly when roasting

Place in a medium sized bowl and drizzle with olive oil and sprinkle with salt and white pepper

Spread on a sheet pan, leaving space between the turnips

Roast for 35-40 minutes, loosening and turning over halfway through roasting

Prepare glaze:

Combine all glaze ingredients in a small bowl and set aside

Cook bacon and drain on paper towel. When cool break into small pieces

Cut chives in small pieces

Remove turnips from the oven when golden brown and fork tender

Carefully mix with glaze and put on serving platter

Sprinkle with bacon and chives

Optional holiday garnish: cut fresh rosemary sprigs and place on platter.  Dot with a few pomegrantes