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, Wash your turnips in cool water, making sure all the dirt is removed from the skin. Lop off the green tops. If you have baby turnips, there's no need to peel them, but mature turnips have a thick skin that is easily peeled using a potato peeler. , Use a paring knife to cut them into 1-inch pieces. It's fine to make them smaller if you prefer. You can also up some onion, carrots or parsnips to add to the mix if you'd like.
 Put the pieces in a bowl and toss them with the olive oil, a few pinches of salt and some pepper. Make sure the pieces are evenly coated.
 Spread them out in one single layer so that they'll cook evenly., Place the baking sheet in the oven and roast the turnips for 15 minutes. Remove them from the oven, stir them around, and roast for another 10 minutes. The turnips are ready when the crust is crispy and golden brown.
Preheat the oven to 425 degrees.
Wash and peel your turnips.
Cut the turnips into bite-sized pieces.
Toss the turnip pieces in oil and seasonings.
Spread the pieces on a baking sheet.
Roast the turnips.
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