Garlicky kale and roasted turnips

This year we decided to do an all-CSA Thanksgiving. It turns out that building the traditional menu around actually fresh vegetables is a no-brainer — the origin of traditional Thanksgiving dishes is what was available pre-industrialization, after all.

In the end, my guests — vegans and carnivores alike — declared the experiment a success. Decadent but ethical, hearty but (kinda-sorta) healthy. And not a shred of tofu!

Garlicky Kale


  • 1 bunch kale, of the type of your choice
  • 2 tablespoons olive oil
  • 4 cloves of garlic sliced very thin


  1. Wash kale.
  2. Tear leaves in pieces from thick stem.
  3. Heat oil in a large pot on medium heat and add garlic.
  4. Sauté garlic until fragrant and soft, about 2 minutes.
  5. Add kale and cook and toss using tongs until kale is bright green and wilted, about 3 minutes


Roasted Turnips

Roasted baked turnips An excellent root vegetable side dish for your table. (Photo: Bartosz Luczak/Shutterstock)

(Roasting tips courtesy of Veganomicon by Terry Romero and Isa Chandra Moskowitz.)


  • Turnips
  • Olive oil
  • Salt and pepper
  • Sweet spices


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Peel and chop turnips into chunks about 3/4" across.
  3. Drizzle with olive oil, salt and pepper you may wish to also add sweet spices cinnamon, nutmeg and/or allspice or savory ones like thyme or rosemary. I keep it simple as turnips are so subtly delicious on their own.
  4. Place in/on a baking dish or sheet and roast for approx 40 minutes, flipping halfway through, until turnips are tender, browned, even a little caramelized.

Time Estimates

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Serves 6-8 people as a side dish

Note on the recipes: A few of these recipes call for vegetable broth. If you join a CSA and feel overwhelmed keeping up with the new vegetables coming in — or just tend to have veggies in your fridge 'til they get wilty and unappetizing — homemade vegetable broth or stock is a great solution. Put any combination of vegetables in a pot, cover with water and let simmer for an hour or more. Then strain out the vegetables and freeze the broth; I especially recommend bagging it in one cup increments. This will keep for months, and whenever a recipe calls for vegetable broth you're all set.

I also recommend saving the vegetables you strain out — puree them in a food processor or blender and freeze them, as well. This makes a good base of soups and thick tomato or other sauces.

Garlicky kale and roasted turnips
Check out these super-easy vegan recipes for Thanksgiving (or anytime!).