Name: Roasted Spring Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz. medium rainbow carrots, peeled, cut on a bias into 1 1/2-inch chunks, thicker portions halved; 9 oz. radishes, ends trimmed, halved; 1 medium shallot, peeled and sliced; 2 tbsp olive oil, divided; 1 1/2 tsp herbs de provence, divided; salt and black pepper, to taste; 12 oz. asparagus, tough ends trimmed, remaining cut into 2-inch portions; 2 tsp honey (warmed if needed to make it runny); 2 tsp fresh lemon juice; 2 tsp dijon mustard

Ingredients

Scale

12 oz. medium rainbow carrots, peeled, cut on a bias into 1 1/2-inch chunks, thicker portions halved
9 oz. radishes, ends trimmed, halved
1 medium shallot, peeled and sliced
2 tbsp olive oil, divided
1 1/2 tsp herbs de provence, divided
salt and black pepper, to taste
12 oz. asparagus, tough ends trimmed, remaining cut into 2-inch portions
2 tsp honey (warmed if needed to make it runny)
2 tsp fresh lemon juice
2 tsp dijon mustard

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Instructions

Preheat the oven to 425 degrees F. Line a rimmed 18 by 13-inch baking sheet with parchment paper or spray it with non-stick cooking spray.
In a large mixing bowl, toss the carrots, radishes, and shallot with 1 1/2 tablespoons of olive oil, 1 teaspoon of herbs de Provence, and season with salt and black pepper.
Spread the vegetable mixture evenly onto the prepared baking sheet and roast in the preheated oven for 10 minutes.
In the same mixing bowl, add the asparagus, remaining 1/2 tablespoon of olive oil, 1/2 teaspoon of herbs de Provence, and season with salt and black pepper. Toss to combine.
After 10 minutes, remove the baked vegetables from the oven and evenly add the asparagus on top.
Return the baking sheet to the oven and roast until the vegetables are softened to your liking, about 10 to 15 minutes more.
In a small mixing bowl, whisk together the honey, lemon juice, and Dijon mustard. Drizzle this mixture evenly onto a serving platter, add the roasted vegetables, lightly toss, and serve warm.

Notes

Feel free to adjust the vegetables based on seasonal availability.
Make sure to cut the vegetables into similar sizes for even roasting.
For an extra touch, sprinkle with fresh herbs before serving.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 150
Sugar: 5g
Sodium: 100mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg