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–+ servings
roasted turnips halved and on a white plate.

Roasted Turnips with Dijon Vinaigrette

Tender baby turnips roasted and glazed with a dijon-balsamic vinaigrette.
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Prep Time: 4 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 134kcal
Author: Marwin Brown

Ingredients

  • 8 Baby turnips halved
  • 3 tablespoon Balsamic vinegar
  • 1 tablespoon Olive oil
  • 1 tablespoon Honey
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Cinnamon

Instructions

  • Pre-heat oven to 450 degrees F
  • Add all ingredients except turnips to a mixing bowl and mix well.
  • Add turnips and toss in the marinade
  • Place turnips on a baking tray lined with parchment paper.
  • Bake on the middle rack for 30 minutes, flipping the turnips after 20 minutes.
  • Brush turnips with additional glaze the last 5 minutes of cooking.

Notes

For larger turnips, cut them into smaller quarters
Feel free to use brown sugar or maple as a substitute for honey. If using brown sugar you’ll have to taste and adjust depending on desired sweetness.

Nutrition

Calories: 134kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 833mg | Potassium: 490mg | Fiber: 5g | Sugar: 15g | Vitamin C: 51mg | Calcium: 87mg | Iron: 1mg
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