Roasted Baby Turnips with Parsley-Mustard Vinaigrette

1. 1

   Preheat the oven to 425.

2. 2

   In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil.

3. 3

   Season the vinaigrette with salt and pepper.

4. 4

   Heat a rimmed baking sheet in the oven.

5. 5

   Cut the turnips in half through the stems; quarter them if large.

6. 6

   In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper.

7. 7

   Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender.

8. 8

   Transfer the turnips to a platter and let cool.

9. 9

   Drizzle with the vinaigrette and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.