Hi Friends. We’re still sick up in this hiz-ouzz. (too much?). The desire to cook and write has remained miniscule; which really sucks because I was hoping to get a bunch of posts ready before our big road trip coming up. We’ll be out of town for about 10-12 days – visiting family and stocking up on some goodies for our new home. Luckily Kyle has started to feel mildly better; so while I’ve been snoozing on the couch trying to pretend my headache didn’t exist, Kyle’s been preparing some tasty meals for us. Hooray – we didn’t starve. Oh wait – are you supposed to starve a cold? Or is it starve a flu, feed a cold? Brother…
Before the onslaught of sickness entered our home, I whipped up this side dish I’m sharing today. A deliciously comforting mix of winter vegetables sautéed and roasted in one pan. I got the idea from Sydney over at The Crepes of Wrath. Her roasty, toasty veggies included parsnips over turnips. But since I am not a huge fan of parsnips, I kicked them out of our meal. I will eat these creamy coloured cousins of carrots, but when offered a choice, I’d rather go with some other root vegetable. I honestly find them boring – and woody. If someone wants to change my mind and share a dish that will blow my mind and turn me into a parsnip lover, than please do. Turnips, however, do not need to be pushed upon me. I will gladly eat these buttery, hearty vegetables. They remind me of my grandma, who is the first person I remember to prepare turnips, and it was her house that I ate them the most. With that reminder and their earthy sweetness, they comfort me in the winter. Prepared with slightly bitter Brussels sprouts (that get a hint of caramelized sweetness from the roasting and maple syrup), this is a heavenly dish for cold days.
PS – Big Birthday Shout out to my DAD!! Happy Birthday – Love you!!!!
Pan Roasted Brussels Sprouts & Turnips
Adapted from The Crepes of Wrath
1 large shallot, thinly sliced
2 turnips, peeled and cubed
2 cups of Brussels sprouts, cleaned and halved
3 Tbsp olive oil, divided
1 Tbsp butter
1 tsp kosher salt
¼ tsp pepper
2 Tbsp Dijon mustard
1 Tbsp maple syrup
Juice from half a lemon
¼ tsp red pepper flakes
Preheat oven to 400ºF.
Heat 1 Tbsp of olive oil in a cast iron skillet (or heavy-bottom, oven-safe pan) over medium-high heat. Add the shallots to the pan, and quickly caramelize; stirring for 1-2 minutes. Once the shallots are caramelized, add another Tbsp of olive oil and the butter to the pan; then add the Brussels sprouts, turnips, salt and pepper. Continue to cook, stirring occasionally for another 8-10 minutes, or until the vegetables begin to caramelize.
Meanwhile, whisk together the Dijon mustard, maple syrup, 1 Tbsp of olive oil, the juice from half a lemon, and the red pepper flakes. Once your vegetables have some colour, stir the dressing into the vegetables and place the cast iron skillet in the oven. Roast for 25-30 minutes, or until the turnips and Brussels sprouts are tender. Remove from the oven, and taste to ensure the seasonings are correct. Add additional salt, pepper and/or maple syrup if necessary.
We ate this with some creamy, oozy, mushroom risotto. A great vegetarian meal for a Meatless Monday.