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Home » Roasted Baby Turnips with Mustard Vinaigrette

Roasted Baby Turnips with Mustard Vinaigrette

July 20, 2016 By Diane Smith 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

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.

  • roasted baby turnips
  • roasted baby turnips

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.

Mushroom Burgundy Sauce

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.

"Cooking with Plantricious Friendly Guidelines" Seal

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.

 

Roasted Baby Turnips
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4.28 from 11 votes
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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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Baking Sheet
  • Stainless Steel Pot Set

Ingredients

  • 1 bunch baby turnips (farmer's market)
  • 2 tbsp white wine or champagne vinegar
  • 1 tbsp yellow mustard (grainy or regular)
  • 1 tbsp maple syrup (or to taste)
  • 2 green onions chopped including greens
  • salt and black 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
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
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.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Comments

  1. Susan L.

    January 2, 2024 at 9:48 am

    5 stars
    Super yummy! Next time I might try to roast them with the sauce on them or sauté them with the sauce, then garnish with the green onion. Thanks for the recipe!

    Reply
    • Diane Smith

      January 2, 2024 at 10:27 am

      Thanks for the feedback, Susan, and I love your idea of cooking them with the sauce on. 👍 Maybe leave a little for dressing afterwards, as well.

      Reply
4.28 from 11 votes (10 ratings without comment)

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