These Roasted Spring Vegetables are a delicious seasonal side.
Roasted Spring Vegetables
Makes approximately 8 servings
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
Instructions
- Preheat oven to 450°.
- 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.
- 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!
