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