At the farmer’s market last week we met the friendly farmers from Wally’s Farm here in Honolulu, and they hooked us up with some beautiful springtime veggies! We purchased some beets, kale, and some turnips, but they gifted us extra beets, green onions and green garlic, which is a very uncommon find here in the tropics. A few days later I had a burst of energy in the late afternoon and prepared a diverse and delicious feast for a visiting friend. This recipes for Roasted Springtime Veggies was easily the favorite dish.
Delicate springtime veggies do best with minimal preparation, and while roasting is usually an autumn technique, incorporating the fresh dill and serving the final dish cold makes it lighter and more refreshing. You can do all turnips, or do half turnips and carrots. Also, try fennel, beets, spring potatoes, or other rooty type things. I hope you love it!
Roasted Springtime Veggies
2 cups quartered or halved Japanese turnips (hakurei), including tops
1-2 cups sliced fresh veggies
A few stalks green garlic (looks like green onions), sliced; include the bulb you can
2-3 Tablespoons olive oil
Salt and Pepper to taste
1/2 cup minced fresh dill (or other fresh herb)
1 Tablespoon honey
- Toss veggies, green garlic and 2 Tablespoons olive oil together in a baking dish. Bake at 400 for 15 minutes, until veggies begin to brown and are tender.
- Remove from oven and drizzle with remaining oil, fresh herbs, and honey. Toss to combine. Let chill to room temperature, or chill in the refrigerator for an hour or so. Enjoy!