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Thanks to strong evidence from the peanut gallery, it seems as though I might be the only member of my immediate family who truly likes pretty much any root vegetable.

Of course we love carrots and sweet potatoes (though that’s a tuber, I suppose), but if we’re talking beets, turnips, parsnips, my darling hubby/head chef WILL NOT TOUCH THEM. Sure, he might shovel a few in his mouth if they’re hidden in with those he prefers in our favorite life-saving roasted vegetables. But, on the whole, he will not eat them. Same thing for the kiddo, who, at age three, just cannot get over that special root vegetable smell.

Alas, when it comes our CSA and root vegetables, two things normally happen. One: If the husband is picking up the vegetables, he won’t get root vegetables unless there’s no other choice. Two: I’ll pick up the vegetables, embrace the lovely roots, and then eat them all by my lonesome.

This past week at our CSA, I was the one picking the veggies. And you can totally tell because I chose salad turnips over radishes. We also received a butternut squash, greens, salad mix, sweet potatoes and tomatoes.

I knew the family wouldn’t touch a raw turnip, despite the fact that salad turnips are mild enough to eat without preparation, so I decided to give them a nice, good roast and then use them as a salad topper.

The result? I nice, hearty addition to your typical green salad.

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We served the roasted turnips (Don’t they look like marinated mushrooms?) on top of a salad made from our CSA salad mix, carrots, cherry tomatoes from our garden (the CSA ones weren’t ripe yet), avocado, lemon and garlic. We served them with our favorite butternut squash-apple soup and homemade hummus with sliced veggies and WheatFields’ bread.

I thought they were delicious (of course) and even got both the hubby and the kiddo to try some. Of course, I ate the bulk, but, hey, when it comes to root vegetables, there’s victory to be found in getting your family to do a taste test.

So, if you want to try it (or just happen to have gotten turnips in your CSA and have no idea what to do), you’re in luck, because the recipe is super simple and won’t leave you with ingredients you can only use on the occasional turnip.

Easy Roasted Turnips

1 bunch salad turnips or 2-3 large turnips

1 tablespoon balsamic vinegar, plus more for splashing

1 tablespoon olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper or foil. Peel your turnips and then chop them into ½-inch by 1-inch rectangles. Put the turnips in a mixing bowl, cover with balsamic vinegar and olive oil and toss to coat. Spread your coated turnips out on your prepared baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes or so. When serving, top with extra balsamic plus salt and pepper if needed. Serves 2-4.

What’d we get this week? Swiss chard, peppers (hot and sweet), tomatoes, salad mix, radishes and butternut squash.