Roasted Baby Root Vegetables

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 ?

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 !

  1. anna says: March 3, 201110:47 am

    Mmm, looks delicious!

  2. Nancy says: March 3, 201110:53 am

    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.

  3. Stefania says: March 3, 201111:07 am

    Dei colori splendidi questa verdura

  4. Pennie says: March 3, 201111:20 am

    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.

  5. nina says: March 3, 20113:21 pm

    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!

  6. Kimberley says: March 3, 201110:21 pm

    Those magenta hues are so striking against the blue.

  7. Anne says: March 4, 201111:17 pm

    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!

  8. sherri@crunchtimefood says: March 5, 201110:42 am

    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.

  9. Craftiness Now says: March 5, 20112:58 pm

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

  10. Kim says: March 6, 20113:37 pm

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

  11. Lisa says: March 7, 20114:34 pm

    Beautiful and healthy! yum!

  12. ApresFete says: March 7, 20117:50 pm

    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!!

  13. Yoli says: March 8, 20112:53 pm

    Beautiful photography.

  14. Elizabeth @ Saffron Lane says: March 8, 20115:27 pm

    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. :)

  15. Charm & Cheer says: March 9, 201110:33 am

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

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  17. Elena says: March 11, 20112:28 am

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

  18. Elizabeth says: March 12, 20112:57 am

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

  19. Shoshana says: March 12, 20113:22 am

    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?

  20. BODIE and FOU says: March 13, 201111:10 am

    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!!

  21. BODIE and FOU says: March 13, 201111:10 am

    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!!

  22. Amber says: March 16, 201112:19 pm

    How amazing!! This is all so beautiful!!

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  24. cailen says: March 18, 201112:57 pm

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

    great blog!

  25. Lizelle says: April 1, 20117:40 pm

    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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