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.
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.