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
- Preheat oven to 400 degrees.
- 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.
- Meanwhile, toss the asparagus, radishes and leeks in the remaining olive oil.
- Remove the pan from the oven and spread the vegetables over top.
- Season with salt, pepper, paprika, garlic powder and lemon juice, tossing to coat.
- 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!