Roasted Vegetables with Mustard Seeds and Bacon

Roasted Vegetables with Mustard Seeds and Bacon

To license this image please contact me at nicole@thespicetrain.com.

Last week I pulled the first turnips and beets of the season out of our vegetable garden and since my go-to recipe for root vegetables is to roast them that’s what I did but this time I added a few embellishments. One of them was bacon and the other two a sprinkling of crushed yellow mustard seeds and a smattering of fresh thyme leaves. It turned out beautifully. The bacon provided enough fat and salt, so there wasn’t any need for oil or seasoning. I simply tossed the raw vegetables with the bacon and the mustard seeds, put them in the oven and 45 minutes later we had a complete and very delicious main course on the table. For days when you want or need a hands-off meal this one’s perfect. :)

Roasted Vegetables with Mustard Seed and Bacon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients:
  • 3 slices bacon, cut into 1-inch pieces
  • 2 turnips, quartered
  • 3 carrots, sliced in half and cut into 2-inch chunks
  • 1 red onion, quartered
  • 1 beet, quartered
  • 2 red potatoes, quartered
  • ½ green bell pepper, cut into 2-inch chunks
  • 2 teaspoons yellow mustard seeds, crushed
  • 1 tablespoon fresh thyme leaves
Instructions:
  1. Heat the oven to 400 degrees F.
  2. Toss bacon, vegetables and mustard seeds and add to a roasting pan.
  3. Roast until tender (40 – 50 minutes).
  4. Sprinkle with the thyme leaves.

Food Photography and Styling: The veggies had naturally beautiful colors and shapes, which always greatly helps a photograph along. The surface I used here is an old wooden milk crate that I turned upside down and to make it look less naked I put a piece of brown packing paper on it. I added the spoon to the pan to make it look as if someone was about to start spooning the food onto plates and I lit the photo from the back with my strobe.
 
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

10 comments

  1. Kevin | KevinIsCooking says:

    How cool to have a garden that your dogs don’t dig up and eat. Yes, they even ate my 6 jalapeno plants!
    This looks yum, we roast veggies all the time, too. Try a sprinkling of fennel seeds next time, it’s fantastic. Love the colors in the photo, too, beautiful.

    • Nicole B. says:

      Omg, your cute dogs eat your garden and are so adorable that you can’t get mad at them? That’s funny! Our little kitty goes in the garden and just sniffs all the plants, then sits on the rim of the beds and watches me weed with a puzzled look on her face. I’ve tried to explain it to her but I think she thinks I am hunting for moles. :) Will try fennel seeds next time, the next round of turnips is already ready!

  2. Louise | Cygnet Kitchen says:

    There a few thing more satisfying that cooking vegetables that you have grow yourself. Unfortunately all I have managed in my little courtyard garden are herbs, rhubarb and tomatoes this year so I envy you Nicole! I love roasted veg, I usually put cumin and chilli with mine, but I’ll definitely be trying your bacon version (I guess you could also use cubes of smoked pancetta instead) x

    • Nicole B. says:

      I so agree!! I love growing and eating my own food. My favorite is to go into the garden early in the morning, clip some spinach leaves and make a spinach omelet for breakfast, so cool. :)

Leave a Reply