Roasted Spring Vegetables
A colorful medley of seasonal spring vegetables roasted to perfection with garlic and olive oil until tender and golden brown. This versatile side dish features a mix of carrots, asparagus, radishes, and other spring vegetables.
4 servings
20 min
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 cloves unpeeled garlic cloves
- •2 tablespoons olive oil
- •1 teaspoon Kosher salt
- •½ teaspoon freshly ground pepper
Cooking Instructions
- 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.
20 min
