Roasted Baby Autumn Vegetables

with horseradish & dill creme fraiche

The key to getting this right is to think of it in 3 steps of roasting. The vegetables need to be added in intervals since the carrots, parsnips and courgettes will cook at different rates.

Pre-heat the oven to 180°C.

Add the carrots to a medium sized roasting tray, drizzle with a little oil, season well and place in the oven.

After 10 minutes add the parsnips, ensuring these are also drizzled with oil and seasoned.

After a further 10 minutes add the courgettes again drizzled with oil and seasoned.

Continue to roast for 15 minutes by which time the vegetables should be just cooked through.

Next, to make the sauce, add finely chopped dill, creme fraiche, and horseradish to a bowl with a pinch of salt and mix well.

Slice the mini vegetables lengthways through the middle and divide into two equal portions. Serve with a generous dollop of the sauce on the base of each plate then stack the vegetables on top. Slice the raw radishes into thin discs and scatter over each of the dishes. A drizzle of rapeseed oil over the top, some dill to garnish, and your good to go!


This is a great dish to serve as a starter for a dinner party as it looks good but is easy to achieve as long as you pay attention to your timings. Perfect for an early Autumn day when there's a bit of a nip in the air but it's not quite cold enough to break out your winter coat just yet! It's comfort food with a twist.

Warm and light

It's a novelty to eat something that is usually a very 'normal' vegetable but it be in such a minature form. If you can’t find the baby versions of these vegetable you can always use normal sized ones and roast them in chunks, longer strips or whatever shape you prefer.

Five Burrows, Devon
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