Roasted Spring Vegetables |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Per serving: 100 calories, 7 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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