Oven Roasted Baby Turnips with a Lemon & Herb Vinaigrette

 

1 lb (1/2 kilo) of baby turnips, washed and with stalks trimmed short

2 T. hi temp cooking oil such as avocado or grape seed

 

1/2 T. of freshly squeezed lemon juice

½ tsp. of finely grated lemon zest

1 tsp. of Dijon mustard

1 T. of finely chopped shallot

2 heaped T. of chopped parsley

A pinch or two of sugar

4 T. extra-virgin olive oil

 

Combine all the vinaigrette ingredients together and set aside.  Preheat the oven to 425F / 220C and put a roasting pan in the oven to heat. Cut the turnips in half lengthwise, toss them with the two T. of avocado oil and season with sea salt and freshly ground black pepper. Arrange the turnips in the preheated pan and roast for 18-25 minutes or until tender and tinged brown in patches. Transfer them turnips to a bowl, allow them to cool a bit then toss them with the vinaigrette. Serve warm or at room temp. If you make them ahead, cover and chill in the fridge but bring them back to room temp before serving.