ROASTED SPRING VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. 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.
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amar jaleel
[email protected]This recipe is easy to follow and the results are delicious. I love that you can use any spring vegetables that you have on hand. I'm going to try this recipe with asparagus and snap peas next time.
Mavis Addai
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The vegetables were roasted to perfection and had a delicious flavor. I especially liked the parsnips, which had a slightly sweet flavor. I will definitely be making this recipe again.
Heer Sweeto
[email protected]This recipe is a great way to get your daily dose of fruits and vegetables. The vegetables are roasted to perfection and have a delicious flavor. I especially love the carrots, which are slightly caramelized. I will definitely be making this recipe a
jill walker
[email protected]I love this recipe! The vegetables are so flavorful and the roasting process brings out their natural sweetness. I especially love the beets, which have a slightly earthy flavor. I will definitely be making this recipe again.
Marks account
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a great find. The vegetables were roasted to perfection and had a delicious flavor. I will definitely be making this recipe again.
Lamia Alam
[email protected]This recipe is easy to follow and the results are delicious. I love that you can use any spring vegetables that you have on hand. I'm going to try this recipe with asparagus and snap peas next time.
Ina Ma guursade
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the vegetables and asked for the recipe. I will definitely be making this recipe again for future potlucks.
Nikki Mazzella
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and ate them all up. I'm so glad I found this recipe.
SHAMSU IBRAHIM SAFANA (BIGI)
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The vegetables were roasted to perfection and had a delicious flavor. I especially liked the carrots, which were slightly caramelized. I will definitely be making this recipe again.
Achillies Rivera
[email protected]This recipe is a great way to use up spring vegetables. I had a bunch of carrots, beets, and parsnips that were starting to go bad, so I decided to try this recipe. The vegetables were delicious! I especially liked the parsnips, which had a slightly
Liza Prenga
[email protected]Roasted spring vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. I followed the recipe exactly and the vegetables turned out perfectly roasted, with a slightly caramelized exterior and a tender-crisp interior