Recipe by Janet Taylor McCracken
Start to Finish: 45 minutes
1 1/4 lb. small turnips, halved lengthwise, or 1 1/4 lb. medium turnips, peeled and cut into 1/2-inch wedges
1 1/4 lb. radishes in mixed varieties, halved lengthwise
2 tbsp. olive oil
4 tbsp. butter, at room temperature
1 1/2 tsp. lemon zest (from 1 lemon)
1 clove garlic, grated
2 tbsp. chopped fresh curly or flat-leaf parsley
1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the turnips, radishes, and oil. Season with salt and pepper. Roast the vegetables, turning them halfway through cooking, until tender and browned in spots, 25 to 30 minutes.
2. In a large bowl, mix the butter, lemon zest, and garlic; season. Toss with the roasted vegetables and parsley; season.