Roasted Baby Turnips with Mustard Vinaigrette

I NEVER eat turnips. I’m not really sure why, but the farmer’s market here in Boulder is full of baby turnips. They give you a little taste of them raw as you walk by and, surprise, they are really good! So after using them in salads, I decided to roast them to make Roasted Baby Turnips with Mustard Vinaigrette.

You could beef up this dish by adding in some greens like spinach or kale when roasting.

Check out my glazed radishes recipe and get creative by doing a combination of these two recipes when roasting. They have a little bite and taste a bit like cauliflower when roasted.

The recipe calls for green onions but you can easily add shallots for more of a kick.

Enjoy more roasted veggies with your meals:

• Roasted Brussels Sprouts
• Roasted Curried Cauliflower with Peas
• Roasted Kabocha Squash
• Roasted Onions
• Roasted Potato & Green Bean Salad

This is a simple side dish and perfect for dinner meals or as a side to a holiday gathering. They have a very elegant feel when prepared in this manner but better than the visual is the yummy taste.

Try it paired with this Mushroom Burgundy Sauce over Polenta for a lovely flavor contrast.

You can play with the spices like many of my recipes but they are perfect eaten this way. Toss them with a vinaigrette of mustard, white wine vinegar and a little maple syrup.

They have a little bite and taste a bit like cauliflower when roasted. Toss them with a vinaigrette of mustard, white wine vinegar and a little maple syrup. Yum. And, they look so elegant when presented this way. Give them a try!

I’d love to hear your feedback in the comments below for this Roasted Baby Turnips Mustard Vinaigrette recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Plantricious Friendly because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.

Print Recipe

4.2 from 10 votes

Roasted Baby Turnips

These roasted baby turnips are so tender you can eat them raw but they're super delicious roasted and topped with this white wine, mustard vinaigrette.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4 people

1/21x2x3x

Ingredients

• 1 bunch baby turnips (farmer's market)
• 2 tablespoon white wine or champagne vinegar
• 1 tablespoon yellow mustard (grainy or regular)
• 1 tablespoon maple syrup (or to taste)
• 2 green onions chopped including greens
• sea salt and pepper to taste

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Instructions

• Preheat oven to 375°
• Trim ends from turnips, wash and cut in half.
• Put on a baking sheet and salt & pepper. Roast in the oven for about 18 minutes or until tender. (I used my pizza pan).
• In a small bowl, mix vinaigrette ingredients, vinegar, mustard, maple syrup and green onion.
• Place turnips on a platter and drizzle with vinaigrette.

Notes

Salt not included

Nutrition

Nutrition Facts

Roasted Baby Turnips

Amount per Serving

Calories

70

% Daily Value*

Fat

 

0.4

g

1

%

Sodium

 

195

mg

8

%

Carbohydrates

 

15.8

g

5

%

Fiber

 

4.4

g

18

%

Sugar

 

10

g

11

%

Protein

 

2.3

g

5

%

Vitamin A

 

50

IU

1

%

Vitamin C

 

66.8

mg

81

%

Calcium

 

70

mg

7

%

Iron

 

0.7

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

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