Roasted Baby Turnips with Parsley-Mustard Vinaigrette
Sheila Neal, Matt Neal's wife, has always loved turnips. "They were my show-and-tell in kindergarten; I showed my class how to season them with salt and eat them," she says. These elegant baby turnipsroasted to bring out their sweetnesscan be served warm or cold.
Slideshow: More Vegetable Side Dishes