Roasted Baby Spring Vegetables

Roasted Baby Spring Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
  • 1 pound baby carrots with tops
  • 2 cups (2-inch) slices asparagus (about 1 pound)
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped shallots
  • ½ teaspoon salt
  • + 15 more ingredients
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
    • ¼ teaspoon freshly ground black pepper
    • 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 pound baby carrots with tops
    • ½ teaspoon salt
    • 1 tablespoon chopped fresh chives
    • 3 tablespoons white balsamic vinegar
    • ¼ teaspoon freshly ground black pepper
    • 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
    • 1 tablespoon chopped shallots
    • 2 cups (2-inch) slices asparagus (about 1 pound)
    • 1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500°. Combine vinegar and shallots in a small bowl; set aside. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begi...

View full recipe at My Recipes

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