Balsamic Roasted Broccoli Rabe and Winter Vegetables

 I made this recipe a few weeks ago and immediately knew it would go on the blog. It was one of those nights where I "kinda" knew what we were having for dinner. You know,  when you have the main components chosen, but just aren't sure how you will be preparing them. It was CSA delivery day, so I was eager to cook up some fresh veggies along with a pork tenderloin I had picked up at the store. After pondering my veggie choices, I decided to tackle the broccoli rabe along with butternut squash and turnip. I made a honey-balsamic-garlic marinade for the tenderloin and thought the flavor combination would work beautifully with the veggies, too. Well, I was right, they came out delicious and even my little guy (who is normally very picky about his vegetables) liked the broccoli rabe (yay!). Just another reminder to never give up and keep offering our kids new dishes and flavors. You never know what they will like!
 

 
 
Balsamic Roasted Broccoli Rabe and Winter Vegetables
 
4-5 stalks broccoli rabe, roughly chopped (about 1 cup)
2 cups butternut squash, peeled and cubed
1 medium turnip, peeled and cubed
2 cloves garlic, sliced thin
2 tablespoons onion, diced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt & pepper to taste
 
1. Preheat oven to 425 degrees
2. Mix all ingredients in a 13x9 casserole pan, roast for 25-30 minutes, stirring every 10 mins until veggies brown evenly and broccoli rabe leaves get crispy.
 
This makes a delicious and simple side-dish for many winter recipes. Use the leftovers to top a salad the next day!


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