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 500°

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.