Chef PotPie's Note:
I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.
My Private Note
Units: US | Metric
- 3 tablespoons white balsamic vinegar
- 1 tablespoon chopped shallot
- 1 lb baby carrots, with tops
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
- 1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
- 2 cups sliced asparagus (2-inch slices, about 1 pound)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1Preheat oven to 500°.
- 2Combine vinegar and shallots in a small bowl; set aside.
- 3Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
- 4Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
- 5Return pan to oven; bake 5 minutes. Stir in parsley and chives.
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Nutritional Facts for Roasted Baby Spring Vegetables
Serving Size: 1 (145 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 56.5
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 234.0 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 2.6 g
- Sugars 4.2 g
- Protein 1.8 g
The following items or measurements are not included:
white balsamic vinegar