I ended up simply roasting them in olive oil, salt and pepper - and they were actually pretty tasty! Unlike the somewhat bitter cooked turnips I've had before, these little baby turnips were very mild and light. I included the radish greens, too, which added a bit of a peppery bite.
I served the roasted radishes and turnips with pan-seared pork chops and rice pilaf (for a surprisingly well rounded dinner considering I'm running on 4 hours of sleep today!). Here's the recipe:
Roasted Radishes & Baby Turnips
6 radishes with greens attached
6 baby turnips, greens removed
2 Tbsp. olive oil
Preheat oven to 425 degrees.
Drizzle 1 Tbsp. olive oil in the bottom of an 11 x 7 roasting pan.
Cut greens off radishes and chop in half.
Cut radishes and turnips in half (if small) or quarters (if large).
Place greens, radishes and turnips in baking dish. Grind fresh sea salt and pepper (about 4-5 grinds of each) over the top. Drizzle remaining olive oil on top and toss to coat.
Bake at 425 for 20-25 minutes until radishes and turnips are tender.