Roasted Baby Turnips With Parsley-Mustard Vinaigrette

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1 tablespoon white wine vinegar

1 1/2 teaspoons whole-grain mustard

1 scallion, minced

1 1/2 tablespoons chopped flat-leaf parsley

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

24 baby turnips (2 pounds), stems trimmed to 2 inches

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