Pan Roasted Root Vegetables Recipe

Tossed with sea salt and ground black pepper, these roasted veggies are light and fresh can be served as a side to compliment any main dish.

Fall 2012

  • Served as a side, these tasty vegetables require hardly any seasoning to add to their flavor.
    Photo by Fotolia/George Dolgikh

Yield: 4 servings

Brooklyn Grange Farm offers this recipe as one of their favorites: “... we love our hakurei turnips — they grow spectacularly well in our soil, yielding a sweet, crisp root with a spicy finish!" 


• 1 bunch cherry belle or plum purple radishes
• 1 bunch hakurei or white ball turnips
• 4 tablespoons olive oil, divided
• 2 sprigs of thyme, de-stemmed and chopped
• 3 lemon wedges
• sea salt, to taste
• fresh ground black pepper


1. Wash and dry the radishes and turnips, making sure to remove any grit where the greens meet the stems, and discarding any yellow leaves.

2. Cut off the greens, leaving just a bit of stem, and reserve. Toss with a tablespoon of olive oil until each leaf is lightly coated.

3. In a pan, heat the remaining tablespoon of olive oil over medium-high heat until shimmering but not smoking, and add radishes and turnips, cut side down. Sprinkle with thyme, a pinch of sea salt and a healthy amount of black pepper. Cover and turn down to medium.

4. Sauté radishes and turnips until they begin to color, about 10 minutes. Meanwhile, chiffonade the greens and toss with the radishes and turnips in the pan another few minutes till they are wilted and tender.

5. Serve on a platter, sprinkled with a pinch of sea salt and a few squeezes of lemon.

For more about the farm behind this recipe creation, see: Rooftop Farming in New York City.

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