Roasting anything is the easiest way to cook and roasting vegetables is a no brainer. You just drizzle olive oil and sprinkle salt and pepper over whatever vegetable your family will eat and roast in the oven and you have yourself a side dish.
Roasting brings out the natural sweetness of veggies and the addition of vinegar helps them keep their color and off sets the sweetness with a tang.
You can use whatever vegetable you can find, but I like a mixture of colors. And I’ll say it again, try radishes! I promise they are so good and roasting makes them sweet.
Roasted Spring Vegetables
Such an easy way to make vegestables. Roasting them brings out the sweetness!
Servings 6
Ingredients
- 1 lb. Baby carrots (if you can't find true baby carrots then use the ones in the bag)
- 1 lb. Fingerling potatoes, cut in half
- 1 bunch Radishes, tops trimmed and cut in half
- 1 lb. Asparagus, cut into thirds
- 1 bunch Baby spring onions, greens removed
- 1 Tablespoon Shallots, chopped
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Parsley, Chopped
- 1 Tablespoon Chives, chopped
- 3-4 Tablespoons Olive oil
- Salt and pepper
Instructions
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Preheat oven to 500°
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Toss all vegetables, except asparagus, in a large bowl with oil, shallots and salt and pepper. Pour coated veggies onto a foil lined baking sheet.
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Place in oven. After 15 minutes of roasting add the asparagus and vinegar to the baking sheet and toss to incorporate. Roast an additional 5 minutes. You want the vegetables to be tender crisp.
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Right before serving sprinkle parsley and chives over top.
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