Roasted Vegetables with Turnip Green Salsa Verde

Prep Time 10 minutes | Cook Time 30 minutes

INGREDIENTS

1/2 lb Carrots, cut into bite sized pieces

2 medium Sweet potato, peeled and cubed

1 cup Breakfast Radish, halved

Olive oil

Salt and pepper 

Salsa Verde:

3/4 cup Turnip greens

1/4 cup chopped scallions

2 garlic cloves

1 tbsp capers

1 anchovy fillet, rinsed (optional)

1/4 cup extra virgin olive oil 

Salt and pepper, to taste 

directions

Preheat oven to 400 degrees. Toss all vegetables in olive oil to coat and season with salt and pepper. Spread on a parchment lined sheet tray and roast until tender and golden around the edges, approximately 15-18 minutes. Allow to cool slightly and top with salsa verde to serve. 

To make salsa verde:

In the bowl of a food processor, add turnip greens, scallions, garlic, capers and anchovy (if using). Pulse a couple times to break up the mixture and then while the machine is fully on, drizzle in the olive oil in a steady stream until it’s all added. Season to taste with salt and pepper. Serve over roasted vegetables or as a condiment with meat or fish.