Roasted Baby Turnips With Dijon-Shallot Vinaigrette And Tarragon

1. 1

   Preheat oven to 400u00b0 F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.

2. 2

   Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

3. 3

   While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.

4. 4

   Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.

5. 5

   Note: These are best served at room temperature.

* Per serving · 4 servings · Values may vary.

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