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.