Another week, another seasonal, farmer’s market inspired recipe in the books. These lovely veggies need little transformation to become an impressive side-dish — just a drizzle of oil and vinegar, salt and pepper, and a little time in the cast-iron bring out the natural beauty and flavors in this colorful collection of autumn produce.
These absolute gems of radishes were found at the Grade A Gardens stand at the Downtown Farmer’s Market in DSM. Grade A Gardens by far the best vendor for local, organic produce at this market – in my opinion, anyway! Just look for the black tent with gorgeous crates of unique produce and garlic braids that are taller than your head.
I went the breakfast route and paired my roasted veggies with simple fried eggs. However, this dish could just as easily be served as a simple side dish for supper or mixed in with some wilty greens to a make a lovely, warm salad.
- 2 medium sized sweet potatoes / chopped
- 3-4 small gold new potatoes / chopped
- 2 large carrots / chopped
- 1 small bunch radishes / chopped
- 1 shallot / chopped
- 2 cloves garlic / diced
- 2 TB olive oil
- 2 TB white balsamic vinegar
- sprig of fresh thyme
- Kosher salt + black pepper
- Heat olive oil in a large cast iron pan. Combine potatoes, sweet potatoes, carrots, radishes, and shallots in a large bowl. Season with balsamic vinegar, salt, and pepper and toss to combine.
- Cook vegetables in the cast iron pan for 20-25 minutes over medium heat, stirring occasionally.
- During the last 5 minutes of cooking add minced garlic to the pan and stir to combine. Once the vegetables are golden and cooked through, remove from heat and sprinkle with fresh thyme.
This is gorgeous. Root vegetables are my fave!
We love them too! Thanks, Sarah!
This has to be one of my favorite all-time breakfast dishes. I love runny eggs and all things root vegetable. Beautiful photos and so nice to meet you dear!
So glad to get connected with you, as well!