Growing up there were a few vegetables that never made an appearance on our table, and when I got older and started cooking for myself I tended to avoid them as well. Beets, brussel sprouts, and turnips – I figured I had gone 20+ years without them, why change? I was 25 when I had my first brussel sprout and with that realized they were actually rather good. Turnips followed shortly after thanks to a great root vegetable recipe that I had to try. Then there are beets, I try them at least once a year just to insure that I still can’t stand them. Maybe one day I’ll try them and, like brussel sprouts, find them enjoyable instead of torturous. When that day comes, if it comes, I’ll be sure to post about it! Until then I’ll enjoy eating those “other vegetables” that are typically ignored. This recipe doesn’t mask them under cheese or hide them in a sauce sauce or disguise them as something they aren’t, which is why it works so well. The bitterness of the brussel sprouts plays off the sweet crispness of the carrots with the turnips in the middle insuring that everyone in the roasting pan plays nice.
1 lb carrots, cut into 1 inch pieces
1 lb turnips, sliced 1/2 inch thick
1 lb Brussel sprouts, well washed and halved
3 tbsp EVOO
1 tbsp thyme
1 tsp pepper
1 tsp salt
- Preheat oven to 425. Lightly grease a roasting pan and set aside.
- Mix the EVOO, thyme, pepper, and salt in a large bowl. Add the vegetables to the bowl and toss well. Pour vegetables and dressing in to the roasting pan.
- Roast for 20minutes, remove from oven and stir the vegetables, then roast for a final 25minutes.
- Serve with anything!
the carrots can be replaced with sweet potatoes, in order to keep something sweet in the pan
I’m submitted this to /52weeks for Roasting Week, and hope that the lack of meat will be overlooked. I’m looking forward to the vegetarian themed week coming up, even if every week is vegetarian week on my blog.