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Roasted-Spring-Vegetables-Recipe

Roasted Spring Vegetables

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This Roasted Spring Vegetables dish combines the sweetness of rainbow carrots and radishes with the crunch of asparagus. It’s a quick and healthy side, perfect for any meal!

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 oz. medium rainbow carrots, peeled, cut on a bias into 1 1/2-inch chunks, thicker portions halved
  • 9 oz. radishes, ends trimmed, halved
  • 1 medium shallot, peeled and sliced
  • 2 tbsp olive oil, divided
  • 1 1/2 tsp herbs de provence, divided
  • salt and black pepper, to taste
  • 12 oz. asparagus, tough ends trimmed, remaining cut into 2-inch portions
  • 2 tsp honey (warmed if needed to make it runny)
  • 2 tsp fresh lemon juice
  • 2 tsp dijon mustard

Instructions

  1. Preheat the oven to 425 degrees. Line an 18 by 13-inch baking sheet with parchment paper or use non-stick cooking spray.
  2. In a large bowl, combine the carrots, radishes, and shallot with 1 1/2 tablespoons of olive oil, 1 teaspoon of herbs de Provence, and season with salt and pepper.
  3. Spread the vegetable mixture evenly on the baking sheet and roast for 10 minutes in the preheated oven.
  4. In the mixing bowl, add the asparagus along with the remaining 1/2 tablespoon of olive oil, 1/2 teaspoon of herbs de Provence, and season with salt and pepper, then toss.
  5. After the 10 minutes, remove the roasted vegetables from the oven and add the asparagus evenly over them.
  6. Return the baking sheet to the oven and roast for an additional 10 to 15 minutes until the vegetables are tender to your preference.
  7. In a small bowl, whisk together honey, lemon juice, and dijon mustard. Drizzle this mixture on a serving platter. Add the roasted vegetables and lightly toss before serving warm.

Last Step:

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Notes

For extra flavor, you can add other seasonal vegetables like zucchini or bell peppers.
Adjust cooking time based on the thickness of your vegetables to achieve your desired tenderness.
If you prefer a bit of spice, feel free to sprinkle some red pepper flakes before roasting.

  • Author: Thomas
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Oven Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://www.deliciousrecipesblog.com/roasted-spring-vegetables/