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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Side Dishes

Roasted Spring Vegetables


These Roasted Spring Vegetables are a delicious seasonal side.

Roasted Spring Vegetables

Makes approximately 8 servings
Print Recipe
Ingredients Method

Ingredients
  

  • 4 6-ounce packages baby rainbow carrots
  • 2 6-ounce packages baby carrots
  • 2 bunches radishes leaves removed, halved
  • 4 spring onions halved
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Method
 

  1. Preheat oven to 450°.
  2. In a large bowl, toss together all ingredients until evenly coated. Spread vegetables onto 3 large rimmed sheet trays. Bake until vegetables are just tender and are beginning to caramelize, 15 minutes.
  3. Tip: This can be made ahead and warmed in the oven just before serving.

See more spring recipes, tablescapes, and other seasonal entertaining ideas in our Spring in the South special issue, on newsstands now!

Roasted Spring Vegetables

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