And, for dinner we had Roasted Spring Vegetables with brown rice and more fresh fruit. Hubs even helped me in the kitchen and kiddo was busy playing with his toys. After 25 minutes of roasting, the vegetables were ready and we were ready to eat. This was such a simple and delicious side for any meal. I had to post the recipe I found from Cooking Light. |
Roasted Spring Vegetablesby Katherine Cobbs, Cooking LightPrep Time: 10 minutesCook Time: 25 minutesKeywords: quick bake side vegetarian vegan healthy vegetables
Ingredients (7 servings)
InstructionsPowered by Recipage
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.