Roasted winter veggies with rosemary honey drizzle

The colder weather brings us turnips, Brussels sprouts and cauliflower but they’re a tricky bunch to convince kids to eat… Unless they’re swaddled in buttery honeyed goodness!

ourkitchengarden.net

Fresh from the garden: Japanese turnips, cauliflower, Brussels sprouts, kale, rosemary
Recipe source: adapted from a recipe by Susie Middleton in Fast, Fresh & Green
Serves: 6 or 24 tastes

Equipment:

  • Large rimmed baking tray
  • Baking paper
  • Paper towel
  • Chopping boards and knives
  • Colander
  • Salad spinner
  • Mixing bowls
  • Spatula
  • Mezzaluna
  • Scales
  • Measures: ¼ cup, tablespoon, teaspoon
  • Small saucepan
  • Serving bowls
Ingredients:

  • 4 or 5 medium Japanese turnips
  • 500g cauliflower
  • A large handful Brussels sprout leaves
  • A few branches of kale
  • 1/4 cup olive oil
  • 1½ teaspoons coarse salt
  • 25g unsalted butter
  • 1 tablespoon honey
  • 1 sprig fresh rosemary

 

What to do:

  • Preheat oven to 220C. Line a large rimmed baking sheet with baking paper and set aside.
  • Scrub the turnips under running water and wipe dry. Without peeling, chop them into 2cm cubes by cutting into slices first, then rods, then cubes.
  • Wash and dry the cauliflower and prepare in the same way as the turnips.
  • Wash the Brussels sprout leaves in a big bow of cold water, drain in the colander and dry in the salad spinner.
  • Wash the kale and strip the leaves from the stalks. Chop all finely.
  • In a large bowl, toss together all the veggies with the oil and salt until well combined. Place in an even layer on prepared baking sheet.
  • Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, for about 25 minutes.
  • Meanwhile, wash the rosemary sprig and wipe dry with paper towel. Strip the needles from the stalk and finely chop using the mezzaluna. We will need about a tablespoon worth.
  • Melt the butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer veggies to serving bowls and drizzle with butter mixture. Toss to combine and serve.

Notes: What other winter veggies can you name? What does a turnip smell like?

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