Roasted until sweet, tossed in a grainy mustard dressing and topped with herby breadcrumbs.
2 large turnips, cut into 2 inch x 1 inch wedges
1 tbsp + 2 tbsp olive oil (separated)
½ tsp + ½ tsp salt (separated)
3 red onions, sliced
2 apples, sliced
3 sprigs fresh thyme
2 tsp grainy mustard
1 tbsp apple cider vinegar
1 tsp maple syrup
½ tsp thyme
1 tsp dried rosemary
Preheat your oven to 180˚C. Spread the sliced turnips on a large baking dish and drizzle with 1 tbsp olive oil and salt. Roast for 15 minutes.
Remove the tray from the oven, add the sliced red onions, apples and thyme, toss to combine and roast for another 25-30 minutes, until the turnips are soft and the red onions are starting to brown.
In the meantime, make the dressing by combining 2 tbsp olive oil with the mustard, apple cider vinegar, maple syrup and remaining salt.
To make the crunchy topping, spread the bread crumbs onto small baking dish and toss with thyme and dried rosemary. Bake for 10-15 minutes, until golden.
Drizzle the dressing onto the roasted vegetables, and sprinkle with the herby breadcrumbs.