sundaysuppers

Roasted Baby Root Vegetables

Thursday, March 3, 2011 Recipes  

Look at these cutie pie root vegetables ! We found them at Manhattan Fruit + Nut exchange in Chelsea Market, brought from one of our favorites, Satur Farms, and we knew we had to have them. One of our favorites from mid fall through early spring is roasted any vegetable. With all these beautiful shapes, colors + yummy flavors we decided a simple roast was the way to go.

 

Btw, have you seen baby fennel before ? so cute right ?

recipe card
25 comments 
  • anna writes:

    Mmm, looks delicious!

  • Nancy writes:

    Hi there,

    I’m new to your blog, just wanted to say hi and that your site is just lovely :) These baby root veg look delicious; I’ve never been to the fruit & nut exchange so I’ll have to check it out on my next visit to chelsea market.

  • Stefania writes:

    Dei colori splendidi questa verdura
    ciao

  • Pennie writes:

    I am always on the hunt for baby vegetables–they’re so delicate and make such a beautiful presentation! Baby fennel? Oh, my! Love Manhattan Fruit & Veg–they always have such special produce and herbs.
    Gorgeous photos, as always.

  • nina writes:

    I have not been to your site in a while simply because I have been so busy with blogging conferences and other engagements, but boy oh boy, this site NEVER disappoints me. Simply awesome!

  • Kimberley writes:

    Those magenta hues are so striking against the blue.

  • Anne writes:

    I just love your blog. Everytime I stop by I get something out of it.
    I walk by all of these at the indoor Chicago Farmers market, because I don’t know what to do with them at home, but love them when I go out to eat.

    Thank you for showing how gorgeous they are, and how to prepare them easily.
    The recipe cards are just so adorable and fun!

  • sherri@crunchtimefood writes:

    I try everyday to like root vegetables more. Your photography makes these dingy vegetables come alive! I’ve never seen them look so good. Thanks for helping us eat with our eyes first so we eat better foods with our mouths.

  • Craftiness Now writes:

    what an amazing array, it’s exciting just to see these pics and think of all the tasty possibilities!

  • Kim writes:

    simple, beautiful and tasty! Thanks for reminding me. Love the pics as well.

  • Lisa writes:

    Beautiful and healthy! yum!

  • ApresFete writes:

    This post has me excited to start planning an Easter party featuring the candy colors of spring’s root vegetables. Beautiful photography; I want to eat everything!!

  • Yoli writes:

    Beautiful photography.

  • Elizabeth @ Saffron Lane writes:

    A gorgeous burst of color. And, the baby fennel — I almost can’t take it!
    Wild fennel grows rampant in CA (naturalized by Italian immigrants over a century ago) so I may have to do a little foraging for some soon. :)

  • Charm & Cheer writes:

    The colors are intoxicating! The Chelsea Market is right down the street from me, I am on my way…….
    Cheers!

  • A LA MESA: Vegetales de raíz | LATINO LIVING – Decoración Estilo Hogar writes:

    [...] Todo lo que necesitas son vegetales de raíz y ¡un horno a fuego lento! Te traigo también la RECETA en detalle. Comparte en [...]

  • Elena writes:

    Dall’Italia: vi seguo ogni giorno, imparo sempre, grazie!
    Posso mettere link alle votre ricette dal mio blog?
    a presto, bravissimi.
    Elena :-D

  • Elizabeth writes:

    Your photos are just lovely! I love fresh vegetables like these, especially lightly roasted. A culinary treasure!

  • Shoshana writes:

    The baby vegies do look adorable but I’m just curious – how to radishes hold up to baking? I’ve only ever eaten them raw and plain, or in France, with a little butter and sea salt – how do they reacted roasted?

  • BODIE and FOU writes:

    I’m hoping to come to NYC around May time to celebrate my daughter’s 6 years old B’day.
    I hope I will be able to attend one of your classes!!

    http://bodieandfou.blogspot.com/2011/03/my-home-in-london.html

  • BODIE and FOU writes:

    I’m hoping to come to NYC around May time to celebrate my daughter’s 6 years old B’day.
    I hope I will be able to attend one of your classes!!

    http://bodieandfou.blogspot.com/2011/03/my-home-in-london.html

  • Amber writes:

    How amazing!! This is all so beautiful!!

  • craft lovely » Blog Archive » Roasted Root Vegetables writes:

    [...] knew root vegetables could photograph so well?  Photography by Sunday Suppers.  Reminds me of an unbelieveable roasted root vegetable platter we did for Christmas from my [...]

  • cailen writes:

    mmm…those veggies look delicious. roasted vegetables are one of my favorite sides : )

    great blog!

  • Lizelle writes:

    Now I know what to do with all those root veggies in my fridge – such a simple yet delicious solution! Thank you.

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Roasted Baby Root Vegetables
Baby Radishes
Baby Carrots (yellow +orange)
Baby Beets (red + gold)
Baby Brussel Sprouts
Baby Fennel
** But any baby veggies you can get your hands on will do ! **
Extra Virgin Olive Oil
Meyer Lemon
Salt + Pepper

Preheat oven to 400 degrees. Slice washed veggies in half, keeping some green in tact. Toss these babies in Olive Oil, Meyer lemon juice, and S + P to taste. Then just roast away for 20 minutes, or when they begin to caramelize and soften. That’s it ! They’re that easy, and the perfect beautiful side dish to any main. Enjoy !

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