Broccolini, Radishes & Carrots

The Farmer’s Market just opened here in our area, and we are so excited!  I LOVE buying local, fresh, organic produce from our farmers!  One of our favorite farms is North Slope Organic Farm in Lamberville, New Jersey.  Their produce is consistently fresh and fabulous each week.  If you are ever in their area (their market is open at the farm on Wednesdays), or can find them at one of the farmer’s markets, I highly recommend trying their produce. French Breakfast Radishes are available this time of year, so I bought a pound from North Slope; I made a colorful roasted veggie dish with them.  I added chopped Broccolini and Rainbow Carrots plus some sweet onions.  Toss in some olive oil, a dash of parsley and dill…viola!  Your very pretty and healthy side dish is ready to pop in the oven.  

Broccolini, Radishes, & Carrots
Serves 4
gluten free, dairy free, egg free, soy free, nut free
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/2 lb of French Breakfast Radishes, sliced 'long ways' or into rounds (equals about 2 cups when cut up)
  2. 4 medium carrots (purple, orange, red, white, or yellow), sliced into 1/4 inch rounds
  3. 1 bunch of broccolini, chopped into 1/2 inch pieces
  4. 1/2 cup of shallots or other sweet onion, chopped into 1/4 inch pieces
  5. 1 Tbsp dried parsley
  6. 1 tsp of dried dill
  7. 1-2 Tbsp of olive oil
  8. salt and pepper to taste (a pinch is plenty)
Instructions
  1. Preheat your oven to 400 degrees and prep an 8x8 pyrex dish with a little cooking spray or olive oil.
  2. Wash and then chop your broccolini, radishes, onions, and carrots.
  3. Add all the vegetables to the baking dish. Drizzle with olive oil and season with salt, pepper, dill, and parsley.
  4. Give the vegetables a stir using a spoon.
  5. Place in the oven on your center rack. Bake at 400 degrees for 30 minutes or until you can pierce the radishes and carrots easily with a fork.
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