Roasted Potatoes, Turnips & Carrots

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
1 small bunch carrots, peeled and sliced into matchsticks
1 bunch Hakurei turnips, washed, scrubbed and sliced into halves (if smaller) or quarters (if large)
1 red onion, peeled and chopped into small wedges
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika
Freshly-chopped parsley
Sea salt and fresh ground pepper

1. Preheat oven to 400°. Place potatoes, carrots, turnips and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and spices and toss evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

Variation: These vegetables are also lovely with sautéed Chanterelle mushrooms tossed in!

Lemon Broccolini

This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

1 bunch Piricicaba sprouting broccoli
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper

1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.

Roasted Turnips & Cauliflower

These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.

1 head cauliflower, cut into bite-sized pieces
1 bunch turnips, peeled and chopped into bite-sized pieces
½ cup mixed Italian olives
6 tablespoons olive oil
Sea salt and fresh ground pepper
Chopped herbs, such as parsley and thyme

1. Preheat oven to 400°. Toss cauliflower and turnip pieces in a large bowl, and drizzle with olive oil. Season with salt and pepper.

2. Spread in a single, even layer on a sheet pan and roast for 20-25 minutes, until vegetables are softened and browned in spots.

3. Remove from oven and place in a serve platter. Top with mixed olives and a handful of freshly-chopped herbs.

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Glazed Hakurei Turnips

These buttery glazed turnips are sure to delight.

1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt

1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

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