1 pound halved baby turnips
10 ounces small white mushroom caps
2 teaspoons chopped rosemary
2 tablespoons olive oil
salt and pepper
Toss 1 pound halved baby turnips and 10 oz small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablesppoons olive oil and season with salt and pepper.
Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25-30 minutes.