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Roasted Spring Veggies

Ingredients

  • 3 tbsp white balsamic vinegar
  • 1 tbsp shallots chopped
  • 1 lb carrots
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 lb fingerling potatoes halved lengthwise
  • 1 6oz bag radishes halved
  • 1 lb asparagus sliced into 2 inch slices
  • 1 tbsp fresh flat-leaf parsley chopped
  • 1 tbsp fresh chives chopped

Instructions

  • Preheat oven to 500 degrees
  • Combine vinegar and shallots. Set aside.
  • Combine carrots and next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing to combine. 
  • Bake at 500 degrees for 20 minutes or until vegetables begin to brown stirring occasionally. 
  • Remove pan from oven. Add shallot mixture and asparagus, tossing to combine. Return pan to oven. Bake 5 more minutes. 
  • Remove from oven. Stir in parsley and chives.