AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyIntermediateFresh from local City Roots farm! Bright, peppery flavor enhanced and mellowed through roasting.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil or use a nonstick baking sheet.
Chop the greens off of the turnips and radishes. Scrub the veggies thoroughly under cool water. Pat dry with a paper towel.
On a cutting board, slice off the top and bottom of each, then dice into equal sized pieces.
In a mixing bowl, add veggies, about 1 tbsp. olive oil salt and pepper. Toss to coat thoroughly. Transfer onto baking sheet and bake for about 30-40 minutes, using a spatula to flip once in the middle.
Tear off the steams and place all leaves into a salad spinner (or large bowl). Fill bowl with water and use your hands to agitate the leaves in the water to remove dirt and particles. Drain the bowl and spin dry (or shake well and lay on paper towels to dry).
You may have to do this in 2 batches, depending on how many greens you have.
On a cutting board, use a large knife to roughly dice into smaller pieces (approximately 2" x 2").
Heat a large sauté pan on medium or medium-low heat, add oil and once warm, add greens, salt, and pepper. Use tongs to toss greens frequently so they wilt gradually (2-5 minutes). Add lemon juice and immediately transfer to serving dish.
Top with roasted turnips and radishes, garnish with freshly ground black pepper, and serve!
This pairs very well with mashed potatoes and a meat such as beef or chicken.
This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com
Ingredients
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil or use a nonstick baking sheet.
Chop the greens off of the turnips and radishes. Scrub the veggies thoroughly under cool water. Pat dry with a paper towel.
On a cutting board, slice off the top and bottom of each, then dice into equal sized pieces.
In a mixing bowl, add veggies, about 1 tbsp. olive oil salt and pepper. Toss to coat thoroughly. Transfer onto baking sheet and bake for about 30-40 minutes, using a spatula to flip once in the middle.
Tear off the steams and place all leaves into a salad spinner (or large bowl). Fill bowl with water and use your hands to agitate the leaves in the water to remove dirt and particles. Drain the bowl and spin dry (or shake well and lay on paper towels to dry).
You may have to do this in 2 batches, depending on how many greens you have.
On a cutting board, use a large knife to roughly dice into smaller pieces (approximately 2" x 2").
Heat a large sauté pan on medium or medium-low heat, add oil and once warm, add greens, salt, and pepper. Use tongs to toss greens frequently so they wilt gradually (2-5 minutes). Add lemon juice and immediately transfer to serving dish.
Top with roasted turnips and radishes, garnish with freshly ground black pepper, and serve!
This pairs very well with mashed potatoes and a meat such as beef or chicken.
This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com
