In the past few years, micro-vegetables have gained popularity as a superfood due to their diverse sensory attributes and significant nutritional value. Sprouts, microgreens, and baby greens are the young, edible seedlings of vegetables at different harvesting stages. Microgreens are considered the next generation of “superfoods” due to the presence of several health-promoting bioactive compounds, such as antioxidants, vitamins, minerals, and phenolic compounds. Microgreens, well-known for their robust flavors, vibrant colors, and high nutritional value, are becoming more well-known due to their ability to prevent diseases like obesity, diabetes, and cardiovascular disease. Pre- and post-harvest interventions such as light stress, salinity stress, coating, modified atmosphere packaging, and high-pressure processing were shown to improve the nutritional quality of microgreens, making it a novel functional food. These are grown under controlled environmental conditions such as different light intensities, photoperiod, and nutrient supplements, which enhance the accumulation of phytochemicals. Soilless cultivation techniques such as hydroponics and aeroponics are widely used for microgreens production, enabling precise control over nutrients, water usage, and minimizing soil-borne diseases while promoting sustainable practices. Disease and pest management in microgreens involves rigorous hygiene practices, use of pathogen-free seeds, environmental control to limit humidity and temperature fluctuations, biological control agents, and minimal use of safe, approved pesticides to prevent outbreaks of fungal, bacterial, and viral infections. Microgreens can carry foodborne pathogens, and therefore, proper safety measures are required during the production of these greens. Sensory properties, biochemical properties, consumer perception, acceptability, and socioeconomic status are key influences in ascertaining the market progression of microgreens. Breeding objectives for microgreens focus on developing varieties with enhanced nutrient density, faster growth rate, uniform germination, resistance to diseases and pests, compact growth habit, improved flavor profile, and better shelf life, which together contribute to high productivity and consumer acceptance. Therefore, microgreens ensure environmental sustainability and economic benefits in the development of future foods.