Spring Vegetables
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


  • 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


  1. Preheat oven to 500°

  2. 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.

  3. 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.

  4. Right before serving sprinkle parsley and chives over top.