Roasted Japanese Turnips and their Balsamic Greens

Here is a great recipe from Antoinette Sharp's "Cooking Spree" As she writes, "Turnips have never appeared solo in our house, but always as part of a roasted vegetable medley or a soup or stock. Wanting to keep this simple though, I roasted these pretty little things with a bit of olive oil, a scattering of thyme from the garden and flaky salt and white pepper. When they were done, they’d sit on a bed of turnip greens drizzled with balsamic."

Roasted Japanese Turnips and their Balsamic Greens