Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Contributed by Matt Neal

ACTIVE: 20 MIN
TOTAL TIME: 1 HR
SERVINGS: 8

HEALTHY
MAKE-AHEAD
VEGETARIAN

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 turnips—roasted to bring out their sweetness—can be served warm or cold.

slideshow More Vegetable Side Dishes

1 tablespoon white wine vinegar
1 1/2 teaspoons whole-grain mustard
1 scallion, minced
1 1/2 tablespoons chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
24 baby turnips (2 pounds), stems trimmed to 2 inches

Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.

Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Related Recipes