ROASTED SPRING VEGETABLES RECIPE RECIPES

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ROASTED SPRING VEGETABLES RECIPE | EPICURIOUS



Roasted Spring Vegetables Recipe | Epicurious image

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

Provided by The Bon Appétit Test Kitchen

Total Time 30 minutes

Cook Time 5 minutes

Yield Makes 4 servings

Number Of Ingredients 5

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper

Steps:

  • Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

ROASTED BABY SPRING VEGETABLES RECIPE | MYRECIPES



Roasted Baby Spring Vegetables Recipe | MyRecipes image

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 mature vegetables.

Provided by Katherine Cobbs

Yield 7 servings (serving size: 1 cup)

Number Of Ingredients 11

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallots
1 pound baby carrots with tops
1 tablespoon olive oil
½ teaspoon salt
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 127 calories, CarbohydrateContent 24.6 g, FatContent 2.2 g, FiberContent 3.9 g, ProteinContent 3.9 g, SaturatedFatContent 0.3 g, SodiumContent 232 mg

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