Roasted Spring Vegetables

Roasted Spring Vegetables

I love making this as a side dish for and then using the leftovers for when we have odds and ends left in the fridge for a quick dinner.  These are also great tossed into scrambled eggs for breakfast or on top of a salad for lunch. It’s mostly all prep work, the oven does the rest.

 Yields: 6-8 servings
Ingredients
  • 1 lb baby carrots, peeled (with tops on if available)
  • 4 red  potatoes, cut into ¾-inch chunks
  • 2 tbsp. olive oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2 inch pieces
  • 2 cups halved radishes
  • 2 leeks, green ends removed, halved lengthwise and chopped into three chunks
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • 1 Tbls. parsley
  • 3 tbsp. fresh lemon juice (juice from one lemon)
 
Directions
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, toss the potatoes and carrots in 1 tbsp. olive oil. Spread onto a rimmed baking sheet and roast for 10 minutes.
  3. Meanwhile, toss the asparagus, radishes and leeks in the remaining olive oil.
  4. Remove the pan from the oven and spread the vegetables over top.
  5. Season with salt, pepper, paprika, garlic powder and lemon juice, tossing to coat.
  6. Return to the oven and roast for 20-25 minutes. Remove and season to taste, serve immediately.
Notes
-Feel free to toss on some artichoke or halved radishes too!