Roasted Salt-&-Vinegar Turnips

Preheat oven to 450 degrees F.

Combine turnips, water and 1/2 cup vinegar in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the turnips are just fork-tender, about 10 minutes. Drain and pat dry.

Transfer the turnips to a large bowl and toss with oil and 1/4 teaspoon salt. Spread out on a large rimmed baking sheet. Roast, stirring once, until golden brown, 20 to 25 minutes.

Toss the turnips with the remaining 1 tablespoon vinegar and 1/4 teaspoon salt and serve topped with chives.