This sweet tang of these crispy root veggies is irresistible to our discriminating little ones. And, it packs in the vitamin C, which we all need in plentiful quantities to fight the bugs going around this season—beyond the orange, both turnips and radish microgreens contain high amounts of vitamin C. In fact, ounce-per-ounce, radish microgreens contain almost double the amount of vitamin C of an average orange. Let us know if this recipe pleases your crowd!

Ingredients:

6 cups root veggies, chopped into roughly 1-inch cubes (turnips and carrots are what we have this week. You can also include beets, potatoes, sweet potatoes, parsnips…the list goes on!)

3 tbs olive oil

1 tbs honey

zest of 1 orange (zest it before chopping it to squeeze the juice, and save the zest for the end)

juice of 1/4 orange

2 tsp tarragon

1 tsp rosemary

1/2 teaspoon black pepper (more or less to taste)

1 tsp salt (more or less to taste)

juice of (another) 1/4 orange

radish microgreens

Instructions:

1. Preheat oven to 450

4. In a large bowl, whisk the olive oil, honey, 1/4 orange juice, herbs and spices.

5. Add the root veggies to the large bowl and toss to coat.

6. Spread on baking sheet (lined with parchment paper for easy clean-up)

7. Bake for 35 minutes or until they look crispy on the outside and cooked through so they are soft in the middle.

8. Remove from oven and top with radish microgreens, orange zest and a splash of orange juice.

Another quick recipe—check out this Carrot and Turnip Mash perfect for babies and adults alike.