Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Name: Roasted Baby Turnips with Parsley-Mustard Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps chopped flat-leaf parsley; 118 milliliters extra-virgin olive oil; 8 servings Salt and freshly ground pepper; 1 scallion, minced; 907 grams 24 baby turnips , stems trimmed to 2 inches; 1 Tbsp white wine vinegar; 2 teaspoons whole-grain mustard

Roasted Baby Turnips with Parsley-Mustard Vinaigrette is a gluten free, primal, and whole 30 recipe with 8 servings. One serving contains 153 calories, 1g of protein, and 14g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in around 1 hour. Head to the store and pick up flat-leaf parsley, scallion, wine vinegar, and a few other things to make it today.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Green Onions

Mustard

Parsley

Vinegar

Equipment you will use

Whisk

Bowl

Heat a rimmed baking sheet in the oven.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Salt And Pepper

Turnip