Roasted Baby Turnips with Mustard Vinaigrette

theeclectickitchen.com
 
This recipe couldn't be easier, but the textures and flavors are anything but ordinary! These flavorful baby turnips are great alongside fish and chicken, not to mention they are a perfect side dish to bring to a party!

Ingredients

• 1 bunch baby turnips (about 6 or so)
• 1 clove garlic, slivered
• 1 teaspoon seedy whole-grain mustard
• 1 scallion, minced
• 1 Tablespoon parlsey, finely chopped
• ¼ cup extra virgin olive oil, divided
• sea salt and freshly ground pepper
• ½ Tablespoon white balsamic vinegar or white wine vinegar

Preparation

1. Preheat oven to 425 degrees with a baking dish inside. In a bowl whisk together vinegar, mustard, scallion parsley and ¼ cup of olive oil. Season with salt and pepper.
2. Cut turnips in half lengthwise through the stems. Toss with remaining ⅛ cup olive oil, slivered garlic and season with salt and pepper. Spread evenly on the preheated baking dish and roast for 20 minutes or so until tender, turning halfway through.
3. Toss turnips with vinaigrette.

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