SPRING ROASTED VEGETABLES RECIPES
ROASTED SPRING VEGETABLES RECIPE | BON APPÉTIT
Roasted Spring Vegetables Recipe
Provided by The Bon Appétit Test Kitchen
Total Time 30 minutes
Prep Time 5 minutes
Yield 4 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. 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
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
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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