Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Make the Sweet Mustard Sauce: Add all ingredients to a small bowl, starting with one tablespoon of maple syrup. Whisk well until combined. Taste and adjust for additional sweetness, if desired.
Once the turnips are scrubbed and the top of the root is removed (by cutting it off with your chef’s knife), cut the turnip into 1” pieces.
Add the turnips to a mixing bowl. Drizzle the mustard sauce over top and toss until the turnips are coated in the sauce. Don’t oversaturate the turnips; use only the amount of sauce you need to lightly coat them. Reserve remaining sauce for drizzling over the turnips after they finish cooking.
Spread the turnips out evenly on the parchment-lined baking sheet. Bake for 20–25 minutes, tossing halfway through.
Once the turnips finish cooking, remove from the oven and drizzle the remaining sauce over top.
Sprinkle with parsley or other herbs of your choice.
Chef's Notes
Substitutions
Substitute Dijon mustard with whole grain mustard, brown mustard, or spicy mustard if you’d like a bit of a kick!
Use onion powder in place of garlic powder.
Use white wine vinegar in place of apple cider vinegar.
Whole Food Sweetener
Use date paste in place of maple syrup. Note you may need to add 1–2 teaspoons of water if you’d like a thinner consistency.
Storage
Store in an airtight container or mason jar in the refrigerator for up to 4 days.
Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Make the Sweet Mustard Sauce: Add all ingredients to a small bowl, starting with one tablespoon of maple syrup. Whisk well until combined. Taste and adjust for additional sweetness, if desired.
Once the turnips are scrubbed and the top of the root is removed (by cutting it off with your chef’s knife), cut the turnip into 1” pieces.
Add the turnips to a mixing bowl. Drizzle the mustard sauce over top and toss until the turnips are coated in the sauce. Don’t oversaturate the turnips; use only the amount of sauce you need to lightly coat them. Reserve remaining sauce for drizzling over the turnips after they finish cooking.
Spread the turnips out evenly on the parchment-lined baking sheet. Bake for 20–25 minutes, tossing halfway through.
Once the turnips finish cooking, remove from the oven and drizzle the remaining sauce over top.
Sprinkle with parsley or other herbs of your choice.