Roasted Spring Vegetables

Roasted Spring Vegetables
Roasted Spring Vegetables
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • kosher salt
  • 2 tablespoons olive oil
  • freshly ground pepper
  • 4 unpeeled garlic cloves

Preparation 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. Per serving: 100 calories, 7 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit

Preparation 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. Per serving: 100 calories, 7 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit

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