Preheat your oven to 400F/200C, ensuring it's hot enough to roast the turnips perfectly.
Prepare a baking sheet by spraying it with non-stick spray or brushing it with olive oil.
Take your three medium-sized turnips and inspect them. If you can find smaller turnips, feel free to use four instead.
Begin by cutting off the stem and root ends of the turnips. Then, slice them in half and use a vegetable peeler to remove the skin.
In a mixing bowl, whisk together olive oil, fresh-squeezed lemon juice, Dijon mustard, dried thyme, ground rosemary, and Spike Seasoning.
Toss the turnip pieces in the lemon-mustard mixture, making sure they are well-coated.
Spread the turnips on the prepared baking sheet, arranging them with a flat side down.
Roast the turnips for about 20 minutes at 400F/200C, turning them over halfway through.
Once nicely browned, season with a little salt and fresh-ground black pepper to taste.
