Preheat oven to 425°F, 220°C
Wash turnips and greens. Cut greens from turnips and reserve. Cut turnips into wedges.
Place turnip wedges on a baking sheet. Toss with olive oil, garlic, salt and pepper. Spread out in a single layer on sheet.
Roast for 30 mins.
While turnips are roasting remove stems from the greens. I use my hands. Beware turnip greens can be a little prickly. Holding the stem in one hand, grab at the base of the leaf in the other. Pull the greens off. You can also use a knife and cut around the stem.
Rip or chop up greens into bite sized peices.
Remove turnops form the oven when soft and slightly golden, I like them to be a bit cripsy so you can let them go longer but keep an eye on them.
Arrange greens over cooked turnips on the baking sheet. You can add a little more oil if you like. Sprinkle with salt and pepper. You can add herbs here or after removing from the oven.
Return tray to oven for 3-5 mins. Greens will soften and get a little crispy. Again I like them crispy.
Remove from oven, let cool and enjoy!
