October 27, 2011 | Vegetables
Doesn’t this just look both delicious and good for you? I’m going to share the recipe with you, but first I just have to tell you what’s been going on around here since I returned from Italy. First, there’s been the cookbook project – I just hit a milestone this week when I tested, edited and photographed my 40th recipe for the book. One third of the way done – and on schedule, which is a big relief.And then there was this. Yep, that’s me with Colorado’s Governor Hickenlooper and Share Our Strength’s founder, chairman and CEO Billy Shore (pardon the poor cell phone photo). I hosted a small salon event at my house last night for some key leaders and supporters in our state’s efforts to fight childhood hunger. And these two gentlemen were inspirational to say the least. Did you know that Billy Shore started Share Our Strength in 1984 with a $2000 cash advance on his credit card? To date they’ve raised $315 million to fight childhood hunger. And despite a long day for the governor (President Obama was in town the same day), he not only made time to be here, but he spoke passionately about why – from both an ethical and a business perspective – it’s so critical to make sure our children are nourished, not just fed. Interested in joining the fight? Take the No Kid Hungry pledge today, and check out how you can get involved in your own community.And of course there was this – Denver’s first big snow storm of the season, which dumped a nice and wet 8-10 inches of snow here – that’s right, just before the event with the Governor and Billy. I’ve been cleaning up broken limbs from trees and my puppy doesn’t know what to make of the snow.But the thing about food and cooking is that no matter what is going on, we all need to eat. I’ve ranted here a bit about my lack of interest in most vegetables unless something makes them more flavorful – and this recipe was a mission to figure out a way to eat turnips which I had gotten from my CSA farm. So I paired them with carrots and red onions……drizzled them with some extra virgin olive oil and balsamic vinegar, and sprinkled on some rosemary (which I dug out of the snow), and roasted them.If you have woody rosemary stems like this, don’t throw them away – they make great skewers for meat or vegetables, or can be added to soups (and later removed) to infuse rosemary flavoring.Who caught that there is broccoli in the finished vegetable dish but not on the tray of veggies I roasted? I found by mistake recently that broccoli is fabulous when roasted to a crispy, just shy of burned, state. So I roasted a pan of that separately and tossed it together with the other veggies for some crunch. If winter is knocking on your door like it is here in Colorado, this is just the dish to warm you up.
- 4 medium turnips, peeled and cubed
- 4 large carrots, peeled and cut into ½ inch pieces
- 1 red onion, diced large
- 2 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic vinegar
- 2 tablespoons rosemary leaves
- Salt and pepper
- 2 cups broccoli florets, roasted until crispy
- Combine turnips, carrots and onion on a baking sheet and toss together with olive oil, balsamic, and rosemary. Spread into a single layer and sprinkle with salt and pepper. Roast at 400 degrees until desired tenderness, taking care not to overcook and burn the balsamic. Combine with roasted broccoli and toss together. Adjust salt and pepper to taste.