Roasted Root Veggies and Sauteed Yucca Flowers

I like to work SMART not HARD, so when I have a lot going on or many mouths to feed, roasting vegetables is my method of choice. Not only is it easy, you get to spend time doing other things like preparing the rest of your meal, spending quality time with your family or guests and roasting the veggies gives them a lovely, flavor and a light crispy crunch.

I picked up these white turnips and beets at the farmer’s market while visiting family over the weekend in upstate NY. They were fresh as can be and absolutely delicious!

3 medium white turnips
3 medium beets
6 medium cloves of fresh garlic
Extra virgin olive oil
Salt & pepper (to taste)
¼ cup of water (or white wine…something dry like a Chardonnay)
1 bunch of Yucca flowers (optional)


  • Pre-heat oven to 350 degrees
  • Wash veggies & greens well
  • Chop the greens off the beets & turnips, wash & place in a bowl of cold water (saving for later)
  • Peel the turnips and beets, chop into small/medium chunks & place in a large mixing bowl (*Remember – the larger the chunks the longer they will take to cook)
  • Mince 4 cloves of garlic and add to the bowl
  • Drizzle all with extra virgin olive oil, salt & pepper and mix well (*I prefer sea salt & fresh cracked pepper but whatever you have on hand will do)
  • Pour veggies onto a baking sheet and bake for approx.. 20-30 minutes. Just until they are fork tender.
  • Check on them every 10 minutes or so and toss


While the veggies are roasting start sautéing your greens.

  • Drain your greens from the bowl of water and make sure they are nice and clean.
  • Chop them in thirds and place in a large frying pan
  • Mince the remaining 2 cloves of garlic and add to the pan
  • Drizzle with extra virgin olive oil, add salt & pepper, ¼ cup of water (or wine) and mix well
  • Cover and cook over medium heat, stirring occasionally so the garlic doesn’t burn
  • Once the greens have wilted a bit and the stems are tender (but still have a little crunch….al dente) remove the cover and put the pan in the oven with the other veggies

Now for this dish I also added Yucca flowers from my garden. I washed & sautéed them (separately) with extra virgin olive oil, salt, pepper & garlic just like the greens. They are delicate so don’t use too much oil otherwise they’ll just get mushy when sautéing.

I mixed the turnips, beets & greens all together in a large bowl and gently spread the yucca flowers on top.
The colors are beautiful and the flavor is AWESOME!  This is sure to impress…give it a try!


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