Early Spring Vegetables


Yield: 8 People


Work: 25 Minutes


Total: 1 Hour


How to

  • Preheat over to 400F°

  • Gather Ingredients and Tools, then rinse Vegetables and Herbs and prep Ingredients as indicated.

  • Place Veg (except Garlic) in bowl and toss with Oil, Herbs, and Salt.  

  • Lay Veg on Parchment lined Sheet Tray and bake until golden brown and tender.

  • Combine Garlic and Vinegar in a Bowl, toss with warm Roasted Veg.


  • Add any Veg you have or prefer.

  • For sweetness, drizzle a little honey on warm, Roasted Veg.

  • Add any Herbs you prefer.


  • 8 golf ball sized Turnips, cut into wedges

  • 1 bunch Broccoli Rabe, chopped

  • 5 medium Carrots, peeled, cut into ¼ inch rounds

  • 3 Garlic Cloves, peeled and chopped

  • ¼ cup Apple Cider Vinegar

  • 4 Tbsp Camelina Oil

  • 1 Tbsp Salt

  • 6 sprigs Thyme, stripped and chopped


  • Knife

  • Cutting Board

  • Peeler

  • Half Sheet Baking Tray

  • Parchment Paper

  • Bowl

  • Whisk

  • Airtight Container


  • Airtight Container in Refrigerator for 5 days.