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