Oven-roasted turnips develop golden-brown edges and a tender, mildly peppery center. A creamy tahini and orange sauce, fresh mint, chili oil, and chopped almonds turn them into a distinctive side dish.
Turnips have a mild peppery flavor and a juicy, firm bite. Roasting them in wedges browns the cut sides and gives the vegetable a softer, slightly sweeter flavor. Small, young turnips usually just need a good scrub; larger ones can have tough skin and are better peeled thinly. Cut the wedges to roughly the same size so they cook at the same time. Leave space between the pieces on the baking sheet: if they’re crowded, they’ll steam rather than brown.
Cumin works well with the earthy flavor of turnips and is roasted along with them in this dish, bringing out the spice’s warm, fragrant notes. Roasting time depends on the size and freshness of the turnips; after about twenty minutes, pierce a thick piece with a knife. The knife should slide in easily, and the outside should be browned. If you only have larger turnips, cut them into smaller pieces. Turnips are often available in spring and early summer; depending on the season, other varieties are also available later in the year.
Tahini makes the sauce creamy and slightly bitter, while orange juice and lemon add plenty of brightness. Tahini can seize up at first when you add liquid; stir gently and add the water a little at a time until the sauce is thin enough to spoon over the vegetables. Smooth tahini works best, and if the jar has been sitting for a while, give it a good stir first. No orange on hand? Replace the juice with extra lemon juice and a small splash of water, then taste to see if the sauce needs another pinch of salt.
Mint keeps the dish fresh, chili oil adds a gentle kick, and almonds bring a dry, crunchy bite to contrast with the soft turnips and sauce. Chop the almonds coarsely, not finely: larger pieces stand out better. If you don’t have chili oil, use a good plain olive oil and add chili flakes to taste. Adjust the amount if you prefer a milder flavor.
Serve the turnips as a side dish with, for example, pan-fried fish, spiced lentils, or a platter of grains and vegetables. Spoon the sauce over the warm turnips just before serving, so some of it also remains on the plate for scooping. Add the mint and almonds at the very last moment. Store leftovers covered in the refrigerator and reheat them thoroughly; the almonds will be less crunchy, so add some freshly chopped nuts if you like.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Scrub the turnips clean and, if needed, peel larger ones thinly. Cut them into roughly equal-sized wedges.
Toss the turnips on the baking sheet with the olive oil, cumin, salt, and a few grinds of black pepper. Spread them out with some space between the pieces and roast for 25–30 minutes, turning them halfway through, until golden brown and tender when pierced with a knife.
Meanwhile, stir the tahini, orange juice, and lemon juice together in a small bowl. Gradually add the cold water, stirring until you have a smooth sauce that can be spooned. Season with a pinch of salt.
Arrange the warm turnips on a platter and spoon the orange-tahini sauce over them. Drizzle with chili oil and scatter the mint and almonds over the top just before serving.
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