Roasted Turnips With Sorghum Syrup

• 2 pounds medium sized purple top turnip roots
• 2 tablespoons olive oil
• 4 sprigs fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 teaspoons sorghum
• 1 tablespoon water

1. Preheat oven to 425 degrees.
2. If your turnips are large, peel them. If not, leave the peel intact. Cut turnips in 1/2 inch pieces. Place on a baking sheet and drizzle olive oil over to coat. Toss the turnip pieces in the oil on the baking sheet and spread them so they are in a single layer.
3. Remove most of the leaves from the thyme sprigs and sprinkle them over the turnips along with the salt and pepper.
4. Roast turnips for 15 minutes. Remove the pan from the oven and toss the turnips. Return to the oven for 15 minutes more, or until a knife can be easily inserted.
5. Mix sorghum and water together in a small bowl. Remove turnips from the oven and spoon sorghum mixture over turnips. Toss and place pan back in oven for an additional 5 minutes until sorghum syrup coats the turnips. Serve warm.

purple, olive oil, thyme, kosher salt, cracked black pepper, sorghum, water

Taken from food52.com/recipes/14558-roasted-turnips-with-sorghum-syrup (may not work)