Roasted Baby Spring Vegetables

READY IN: 30mins
Recipe by Chef PotPie

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.

Top Review by ratherbeswimmin'

A beautiful array of color and I loved the touch of tangy vinegar flavor. We didn't care for the radishes. The flavor was too sharp for my palate and the texture was weird. But we loved the rest of the vegetables. Thanks for sharing this healthy and easy recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 500°.
  2. Combine vinegar and shallots in a small bowl; set aside.
  3. Trim 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.
  4. Bake 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.
  5. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

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