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.

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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

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