Turnips turn soft and sweet in the oven, with browned edges and a firm center. Orange, vinegar, toasted mustard seeds and fresh dill add a bright, herby contrast. This colorful side dish is just as good warm as it is at room temperature.
Turnips have a mildly peppery flavor that becomes softer and sweeter as they roast. For this dish, cut them into wedges so they have plenty of surface area to brown while the centers stay firm. Small, young turnips are often more tender and have thinner skins; larger ones can have a stronger flavor. Peel them if the skin is tough or damaged, but a good scrub is usually enough for young turnips in good condition. Turnips are mainly available in autumn and winter, with young ones also appearing in spring.
The oven needs to be hot, and the wedges should be arranged in a single layer on the baking sheet. If they’re crowded, they release moisture and soften instead of developing browned edges. Cut the wedges to roughly the same size, then test the thickest piece with a small knife after twenty minutes: the tip should go in with slight resistance. The exact roasting time depends on the size and freshness of the turnips. A dark baking sheet can brown the undersides faster, so keep an eye on them toward the end.
Orange zest brings fragrant citrus oils, while the juice adds moisture and a sweet-tart flavor. A splash of vinegar balances that sweetness; mild white wine vinegar works well, but apple cider vinegar is also an option. Mustard seeds add little warm, slightly nutty notes. Toast them briefly in a dry frying pan and remove the pan from the heat as soon as the seeds become fragrant or start to pop. Don’t let them darken, or they may taste bitter. Dill makes the dish fresh and lightly anise-like; add it at the end so the leaves keep their aroma.
Serve the turnips alongside roast pork, chicken or a grain such as pearl barley or farro. They also pair well with lentils, thanks to the citrus and dill. For a more robust, peppery herb, replace some of the dill with flat-leaf parsley; don’t use too much, as it can overpower the turnips. Store leftovers covered in the refrigerator and use within three days. Reheat them gently in the oven or a frying pan; the wedges will keep more of their texture this way than if you heat them for a long time in the microwave. If you like, sprinkle over a little extra fresh dill after reheating.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Wash the turnips and peel them if the skin is thick or tough. Cut them into roughly equal-sized wedges.
Toss the wedges on the baking sheet with the olive oil, salt and pepper. Spread them out in a single layer and roast for 20–25 minutes, until the edges are browned and the centers are firm but tender. Turn them halfway through.
Meanwhile, toast the mustard seeds in a dry frying pan over medium heat for 1–2 minutes, until fragrant and just starting to pop here and there. Remove the pan from the heat.
In a large bowl, mix the orange zest, juice and vinegar. Add the toasted mustard seeds.
Toss the hot turnips with the orange mixture. Let them stand for 2 minutes to absorb some of the dressing, then stir in the dill and serve.
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