Roasted Baby Spring Vegetables Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katherine Cobbs
Use white balsamic vinegar to maintain the vegetables' vibrant hue. Look for baby carrots with tops, which have tender texture and subtly sweet flavor. Small carrots packed and sold as "baby" carrots are actually whittled-down m
Ingredients
3 tablespoons white balsamic vinegar
1 tablespoon chopped shallots
1 pound baby carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly 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 (2-inch) slices asparagus (about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
Instructions
Preheat oven to 500 °.
Combine vinegar and shallots in a small bowl; set aside.
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. 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. Return pan to oven; bake 5 minutes. Stir in parsley and chives.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment