This is something that can be used with a variety of roasted vegetables, but we happened to have these two on hand so we went with this (very tasty) combo. This could be just as good with parsnips, carrots or even potatoes – or some combination of all of the above).
For 2-4 servings you’ll need 3-4 cups Brussels sprouts (cut in half), 1 large turnip (peeled and cut into 1/2″ cubes), 3 Tbsp + 3 Tbsp olive oil, 1 Tbsp honey, 1 Tbsp unsalted butter, x3 cloves garlic (crushed and chopped), salt and pepper.
Preheat oven to 375.
Combine cut Brussels and turnips in a bowl and add 3 Tbsp olive oil and a good grinding of salt and pepper. Toss well to coat all. Distribute on to a lightly greased baking sheet into a single layer, turning the Brussels to have their cut side down.
Place into the preheated oven and bake until brown, 25-30 mins. If you want to turn up the heat to 425 for the last 5-10 mins that will brown everything faster but be careful not to let them burn. Gently toss them with a spatula about halfway through.
As the veggies are roasting, combine honey, 3 Tbsp olive oil, chopped garlic and butter in a small pot over low heat. Swirl and stir until honey breaks down, the butter melts and everything is combined well. Don’t allow it to boil, just get to a liquid state. Turn off flame and allow it to stand (at least 15 mins, but even more time standing combines the flavors even more).
Remove veggies from oven and place them into a large bowl or onto a platter for serving. Pour the honey/garlic mixture over the top and gently toss to coat everything.