Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

ROASTED RADICCHIO, TURNIP, DATE & BROCCOLI w/ HONEY, VINEGAR & THYME

I eat this by itself for lunch. It would probably be too bitter for my kids, so I hoarded it all for myself. The leftovers I like to put on pizza.

2 radicchio, quartered

2-3 spring onions, sliced

1 broccoli head, florets crumbled

3-4 small white turnips, cut into 2” pieces

½ C. olive oil

¼ apple cider vinegar

2 T. coarse ground mustard

2 garlic scapes, minced

2 T. raw honey

2 T. fresh thyme

salt and fresh ground pepper

5-6 dates, pitted, and thinly sliced

 

Preheat the oven to 400F, or fire up a grill. Combine the oil, vinegar, mustard, garlic scape, honey, thyme, salt, and pepper in a pint mason jar. Put the lid on it and shake it vigorously until the mixture is mostly emulsified. Spread the vegetables and dates on an ungreased sheet tray, and cover them with the marinade in the jar. If you like, sprinkle with some red pepper flake.

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.