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!
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:
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Ingredients:
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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?
The Bondi Cook 