To license this image please contact me at email@example.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. :)
- 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
- Heat the oven to 400 degrees F.
- Toss bacon, vegetables and mustard seeds and add to a roasting pan.
- Roast until tender (40 – 50 minutes).
- 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.