[Cheese]

This is awesome:

Roasted Turnips and Pears with Rosemary-Honey Drizzle (Ive reduced amounts for serving sized to couples or singles)
· 1 medium turnip, unpeeled (or peeled if you prefer) and cut into 1/2- to 3/4-inch cubes.
· 1 firm ripe Bosc pear, unpeeled, cored, and cut into 1/2-inch cubes (I have used the sweeter Bartletts as well)
· 1/8 cup vegetable oil
· 1/2 teaspoon coarse salt
· 1 tablespoon unsalted butter (Don’t have to use butter for the Vegans in the crowd)
· 1 tablespoon honey
· 1/2 tablespoon chopped fresh rosemary

1. Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 45 minutes, rotating baking sheets halfway through baking.
3. Meanwhile, melt butter (or use Veg oil) in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
4. Transfer turnips and pears to a large bowl and drizzle with butter (oil) mixture; toss to combine. Serve.