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Epicurious

Roasted Spring Vegetables

4.7

(9)

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Roasted Spring VegetablesRomulo Yanes

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 servings

Ingredients

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper

Preparation

  1. Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

Nutrition Per Serving

Per serving: 100 calories
7 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCarrotRoot VegetableVegetableAsparagusRadishSpring OnionOnionSugar Snap PeaPeaBean and LegumeSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyWeeknight Meals5 Ingredients or FewerRoastEasterSpringBon Appétit

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