Roasted Turnips and Mushrooms

Ingredients

1 pound halved baby turnips

10 ounces small white mushroom caps

 2 teaspoons chopped rosemary

2 tablespoons olive oil

salt and pepper

Directions

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.

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