Ingredients
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2 lbs small turnips
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1/4 cup olive oil
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1/4 cup dill
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1/2 cup parsley
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1 (0.75 oz) pkg chives
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1 tbsp minced garlic
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1 lemon
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1/2 cup crumbled feta
Steps
1
Preheat the oven to 425°F. Peel the turnips and cut into quarters (cut larger ones into sixths). On a baking sheet, toss turnips with 3 tbsp oil and season with salt and pepper. Roast 20 min., until tender, flipping halfway through.
2
Meanwhile, chop the dill and set aside 1 tbsp. Chop the parsley and chives. In a bowl, mix together dill, parsley, chives, and garlic with remaining 1 tbsp oil.
3
Zest and juice the lemon and add both to the herbs. Stir to combine. Remove turnips from oven and spoon herb mixture on top, tossing to coat. Transfer to a large serving platter and top with the crumbled feta and remaining dill.
