I had some extra turnips lying around from that turnip soup and I wanted to cook it in the easiest way possible. Solution? Roasting!

This method can be used for pretty much any root vegetable and easily scaled up. I used tarragon here but other herbs such as rosemary or sage will work just as well.

Ingredients:

1 turnip

1 large carrot

1 potato

3 small cloves of garlic, unpeeled

1 TB tarragon

Olive oil

A pinch of salt

Honey mustard vinaigrette

Preheat oven to 450F.

Peel and cube the root vegetable, toss with the garlic cloves, herbs, and olive oil in baking dish. Lay the vegetables in a single layer and  sprinkle lightly with salt. Place the baking dish on the middle rack. Bake for 20 minutes, check the vegetables for dryness. If dry, add a tablespoon or two of water to the baking dish and bake another 20 minutes or until tender. Remove from oven and immediately drizzle with honey mustard vinaigrette.