The recipe for baked root vegetables from the "Live with Kelly and Michael" show requires baking carrots, red beets, yellow beets, red onions and fennel with olive oil and spices at 400 degrees Fahrenheit, and serving it over spicy lime yogurt. The recipe from the show is by Daniel Boulud.
To make a serving of four baked root vegetables, place 4 carrots, 3 baby red beets, 3 baby yellow beets, 2 small red onions and 2 fennel bulbs on a baking sheet lined with aluminum foil. Add 4 sprigs of thyme and 4 gloves of smashed garlic to the root vegetables, and drizzle olive oil over all the ingredients. Season with salt and ground pepper if desired. Cover the vegetables with a second sheet of aluminum, and tuck the aluminum in at the corners and sides of the backing sheet to seal in the vegetables. Bake the vegetables at 400 degrees Fahrenheit for 45 minutes.
To make the spicy lime yogurt, mix 1 cup of plain yogurt, 1 tablespoon of olive oil and 1 teaspoon each of cumin, ground sumac and honey. Add 1/2 teaspoon of ground ginger and juice from one lime. Add a pinch of salt, if desired.
After removing the vegetables from the oven, allow to cool for 10 minutes, before peeling the skin from the beets, carrots and red onions, and cutting the vegetables into quarters. When serving, take 1 pound of kale cut in 1/4-inch strips, place the spicy lime yogurt on top, and place the vegetables around the kale. Use some of the spicy lime yogurt to drizzle over the vegetables. Add thinly slice radishes and 1 tablespoon of chopped chives over the top.