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
Makes about 6-8 Servings
1lb. baby carrots (if you can't find true baby carrots then use the ones in the bag)
1lb. fingerling potatoes, cut in half
1 bunch radishes, tops trimmed and cut in half
1lb. asparagus, cut into thirds
1 bunch baby spring onions, greens removed
1 Tablespoon chopped shallots
1 Tablespoon apple cider vinegar
1 Tablespoon chopped parsley
1 Tablespoon chopped chives
3-4 Tablespoons olive oil
Salt and pepper
Preheat oven to 500Â°
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.
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.
Right before serving sprinkle parsley and chives over top.