Roasted Cauliflower & Turnips

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

Ingredients:
1 head cauliflower, cut into bite-sized pieces
6 Tokyo market 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 winter savory and silver thyme

Method:
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.

View Complete Recipe Index

this week's recipes
summer’s here

feature story
bee happy

from the farm
photo gallery

archives