Brussel Sprouts, Turnips, Zucchini & Tomatoes are not generally on anyone’s Top Ten Most Loved Veggies list but I have always liked them – separately, but still, I liked them. I had some cherry tomatoes leftover from last summer that I threw whole into the freezer for later use. Recently, Top Girl and I were invited to the grand opening of Oklahoma’s newest Natural Grocers in Oklahoma City
where we listened to the grocery store’s Regional Certified Nutritional Health Coach, Patty Moore, talk about the most incredible programs offered at most of the stores, a bit about the history of the family who started the grocery in my beloved Colorado, and she introduced us to that particular store’s Nutritional Health Coach, Jessica.
They gave us a great swag bag:
Inside were full sized bags of coconut, pistachios, Orsa salt (that’s from Utah), several other items and a $10 gift card to the store – which is where I bought the Brussel sprouts, turnips, Zucchini as well as some of the finest and cheapest herbs and spices I have ever purchased! First, everything in the store MUST be organic so there’s no searching around to see which is organic or not and unlike regular grocery stores, these organic items go on sale! But again – the herbs and spices are CHEAP!! If you are unsure if a Natural Grocers is in your area, click on the link and see!
So how do you make all these vegetables oh-so-good? First you roast them, and then you make some beer and bacon Alfredo sauce, mix them up and eat it all up as fast as you can! Actually, just roasting them makes the delicious but the addition of the Alfredo is incredible. A bit different than your everyday run-of-the-mill Brussel Sprouts with Bacon and I will make this again and again.
Sheet Pan Brussel Sprouts, Turnips, Zucchini & Tomatoes
1 bag of Brussel Sprouts
1 quart cherry tomatoes
4 medium sized Turnips
2 medium zucchini squash
Salt and pepper to taste
Clean all the vegetables and cut into bit sized pieces.
Most important cleaning of turnips – see that ring around the inside?
Peel it all off or the turnip will be bitter. Nana taught me that.
See the amount I peeled off?
Spread out on baking sheets, drizzle with olive oil then salt and pepper to taste.
Place in a 400F pre-heated oven until they are roasted. The tomatoes and zucchini will take longer because they have more water in them.
Remove and let cool. Now to make the Alfredo sauce.
1 pound bacon, fried crisply, roughly chopped and set aside.
4 cloves garlic minced.
1 Can of beer or 12 ounces chicken broth.
2 Cups Heavy whipping cream.
1 Stick butter.
2 cups parmesan cheese, grated.
After draining bacon grease out of pan, put back on stove.
Put beer or broth in pan with garlic and let simmer for 5 minutes.
Add cream simmer for another 5 minutes.
Put in the butter and cheese whisking constantly until well combined.
Add the bacon back in.
Plate the vegetables and spoon Alfredo sauce over top as desired.
Serve! You are going to love this dish as much as we do – go on, give it try!