1. Preheat oven to 400 degrees F. Have a nonstick shallow roasting pan ready or grease a nonstick pan.
2. Place peeled turnip wedges in a large bowl. Add olive oil, sugar, salt, red pepper flakes, ginger, and allspice. Toss to coat well.
3 Add extract and toss to coat again.
4. Roast in oven for 20 minutes, or until tender and slightly brown crispy edges.
This recipe also works well for parsnips and rutabagas. The spicy sweet coating gives root vegetables a wonderful flavor.
Source of recipe: My own modified recipe.