Traditional recipes

Roasted Spring Vegetables

Roasted Spring Vegetables

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
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Preheat oven to 450°. 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 150Reviews SectionThis was great! I used bok choy and green beans, very tasty.brushjlSolon, ohio09/26/19


Watch the video: How to Make Buttery Braised Spring Vegetables (July 2021).