Roasted Turnips with Maple-Mustard Glaze

4 lbs. turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 T. coarse-grain brown mustard
2 T. sunflower oil
1 T. toasted sesame oil
1/2 t. salt
1/4 t. freshly ground black pepper
1 T. fresh thyme leaves

In a large pot, place the turnips, cover with water, and bring to a boil.
Cook the turnips in boiling water for 5 minutes to soften.
Drain well and set aside.
Lightly oil (or spray with a light mist of oil) a large baking
dish and set aside. In a saucepan, place the maple syrup,
mustard, sunflower oil, toasted sesame oil, salt, and pepper,
and simmer over low heat for 3 minutes to blend the flavors.
Place the drained turnips in the prepared baking dish, pour the
warm maple-mustard mixture over the turnips, and sprinkle with
the fresh thyme. Bake at 350 degrees, basting the turnips with
the sauce every 20-30 minutes to evenly coat them, and bake for
1-1 1/2 hours or until they are golden brown and very tender.

Serves 8-10