There’s a lovely balance in this dish between the sweet pears and the, well, not-so-sweet turnips, and between the floral honey and the piney rosemary. All the flavors come together in a way that just might be palatable for people who normally wouldn’t eat turnips. Purple-topped turnips don’t need peeling, and I don’t peel pears when I’m roasting them. Cut the pears a little smaller than the turnips, as the turnips roast just a tad faster.

Serves 6

6 medium purple-topped turnips (a scant 2 pounds total), unpeeled, cut into 1/2 to 3/4-inch dice
2 firm but ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch dice
1/4 cup vegetable oil
2 teaspoons kosher salt
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon plus 1 teaspoon chopped fresh rosemary

Preheat the oven to 475˚F. Line two large heavy-duty rimmed sheet pans with parchment paper.

In a mixing bowl, toss the turnips and pears with the vegetable oil and salt. Spread out the turnips and pears in one layer on the sheet pans. Roast, flipping with a spatula once or twice during cooking if you like, until the turnips are tender when pierced with a paring knife or spatula, 25 to 30 minutes (the turnips will be brown on some sides, the pears will be a bit darker).

Meanwhile, melt the butter in a small saucepan and add the honey and rosemary. Simmer for a few seconds and remove from the heat.

Transfer the cooked turnips and pears to a mixing bowl and drizzle the butter mixture over all, scraping all of the mixture out of the saucepan. Toss well and transfer to a serving dish.

Recipe adapted from Fast, Fresh & Green (Chronicle Books) by Susie Middleton.