Turnips

Doneness

Done when a fork slides easily into the centre and the outsides are golden-brown and crisp at the edges — like a roast potato. Cubes still firm in the middle need more time; if they're browning before they turn tender, the pieces were cut too large or the basket was crowded.

Oil & seasoning

Toss the cubes with about a tablespoon of oil so every side is coated — oiled turnips brown and crisp like potatoes, but bake dry and chalky without it. Salt after the oil so it sticks.

Season with: Garlic-herb (the benchmark): garlic powder, rosemary or thyme, salt, and pepper — the roast-potato treatment that makes turnips taste like a richer potato., Parmesan: tossed with garlic and grated Parmesan, finished with a little more cheese in the last few minutes., Cajun: Cajun or Creole seasoning for a spicy, smoky side., Ranch: ranch seasoning powder for the tangy, herby coating popular on low-carb roasted turnips..

Watch out for

• !Peel the waxy, slightly bitter skin before cooking — unlike a thin-skinned potato, turnip skin stays tough and tastes sharp.
• !Cut uniform ¾-inch cubes and use a single layer so they brown and cook through evenly; crowded turnips steam instead of crisping.
• !Choose small-to-medium turnips — large or old ones turn noticeably more bitter and woody, while younger turnips roast up sweet and mild.
• !Shake at the halfway mark to brown all sides; turnips left undisturbed crisp on one face and stay pale on the others.