roasted brussels sprouts and turnips with preserved lemon and capers

i often think back and wonder what my former, omnivorous self would have thought of me now, 5 years after adopting a plant-based diet. i would probably be incredulous to learn that i voluntarily bicycle everywhere, and laugh to discover that i now absolutely adore roasted brussels sprouts. that’s not to say that i wouldn’t have liked them then, it is that i enjoy them so much now, more than most other things. a quick toss in some oil, a few minutes in a very hot oven and a sprinkle of salt and pepper is usually all i need to vegetable valhalla. this time, though, i had a gigantic turnip that i cubed and tossed it and the sprouts with salty capers and funky preserved lemon peel for a special occasion. the resulting brassica boldness went perfectly with the main dish of braised mushrooms, a bright salad, and some rich wine.

roasted brussels sprouts and turnips with preserved lemon and capers

1 lb brussels sprouts, trimmed and halved
1 lb turnips, cut into 1 inch cubes
2 tbl capers
2 tbl preserved lemon peel, minced (about 1/2 lemon, or substitute the zest of 1 lemon and increase the salt)
splash of caper brine
1/2 c olive oil
salt to taste

– toss everything but the salt together and pour onto a baking sheet lined with a silicon mat or parchment
– put in a preheated 450F oven for ~30 minutes or until the sprouts are satisfactorily caramelized on top
– sprinkle on some salt and perhaps some parsley and a bit of fresh lemon juice and serve immediately


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