Late-Winter Vegetables


Feed: 8 People


Work: 10 Minutes


Total: 35 Minutes



8 golf ball sized turnips, cut into wedges

1  pound brussel sprouts, cut in half

2 large broccoli heads, cut into bite size flowerettes, stems peeled and cut into ¼” chunks

5 medium carrots, peeled, cut into ¼” rounds

3 garlic cloves, peeled, chopped

¼ cup apple cider vin

4 Tbsp fat

1 Tbsp salt

½ Tbsp pepper

6 sprigs thyme, leaves stripped, chopped


  • Knife

  • Cutting Board

  • Peeler

  • Half Sheet Tray

  • Parchment Paper

  • Bowl

  • Whisk

  • Airtight Container

How to:

  • Preheat over to 400F°

  • Place veg in bowl and toss with fat, herbs, salt and pepper.  Lay on parchment lined sheet tray and bake until golden brown and for tender

  • Combine garlic and vinegar in a bowl, toss with veg when done roasting while warm

  • Leftovers will last in airtight container in refrigerator for 5 days


  • Add any veg you have or prefer

  • If you want to add sweetness you can drizzle a little honey when they come out

  • Any herbs you prefer