Caramelized Turnips

And you thought you didn't like turnips...

Preheat oven to 475.

Rinse and dry young and tender turnips, peel older purple-top turnips.

Cut small turnips into halves or quarters, larger ones in half lengthwise, then into wedges.

Toss the turnips with a generous amount of olive oil and salt and pepper.

Spread them out in an even layer on a baking sheet and roast for about 10 minutes, then toss only once (otherwise they will break apart).

Roast 5 minutes more or until fork tender and nicely caramelized.