1 large shallot, thinly sliced 2 turnips (parsnips work well too), peeled and cubed 2 cups of Brussels sprouts, cleaned and halved 3 Tbsp olive oil, divided 1 Tbsp butter 1 tsp kosher salt ¼ tsp pepper 2 Tbsp Dijon mustard 1 Tbsp maple syrup Juice from half a lemon ¼ tsp red pepper flakes
Serves 4-6.
Preheat oven to 400ºF.Heat 1 Tbsp of olive oil in a cast iron skillet (or heavy-bottom, oven-safe pan) over medium-high heat. Add the shallots to the pan, and quickly caramelize; stirring for 1-2 minutes. Once the shallots are caramelized, add another Tbsp of olive oil and the butter to the pan; then add the Brussels sprouts, turnips, salt and pepper.
Continue to cook, stirring occasionally for another 8-10 minutes, or until the vegetables begin to caramelize.
Meanwhile, whisk together the Dijon mustard, maple syrup, 1 Tbsp of olive oil, the juice from half a lemon, and the red pepper flakes.Once your vegetables have some color, stir the dressing into the vegetables and place the cast iron skillet in the oven. Roast for 25-30 minutes, or until the turnips and Brussels sprouts are tender.
Remove from the oven. Add additional salt, pepper and/or maple syrup if necessary.
Adapted from Gorging George
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2015.