Whew!! I can not wait to catch EVERYONE up! We have been working like mad transitioning me full time to Kitchen Sage, but we are all busy this time of year!
Kitchen Sage’s Roasted Root Vegetable Wreath
1 Head Cauliflower
3 pounds Brussels Sprouts
3 Turnips peeled, cut into ½ inch disks
3 Parsnips, peeled, cut into ½ inch disks
3 Beets, peeled, cut into ½ inch disks
1 cup Olive oil
1.5 Tablespoons Kosher Salt
1.5 Tablespoons Pepper!
Preheat oven to 400 degrees
Put Cauliflower and Brussels sprouts atop sheet tray, toss with 1/3 the oil and Salt and pepper. Feel free to trim the stalk of the Cauliflower to even it out!
Put turnips and parsnip disks on baking sheet and toss with the oil and salt and pepper
Keep yer Beets Separate! Follow the same process as the other veggies, we don’t want the vibrant color of the beets to bleed into the others!!
Roast all until tender, about 30-45 minutes…keep them crunchy!
Now make a wreath with the cauliflower as the center. Surround with the Brussels sprouts as the wreath.
Make a bowl out of the beets and decorate with the turnips and parsnips! Use your favorite cookie cutters and have fun!!
The kids of Kitchen Sage want to know what’s your special ingredient? Is it cheese, a vinaigrette, or maybe even Bacon Pinecones?
Take this opportunity to not only make this recipe with the family, but share with your friends, let alone share your special ingredient back to the kids of Kitchen Sage!
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