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; 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

Description

Enjoy the delightful flavors of Roasted Spring Vegetables, featuring rainbow carrots, radishes, and asparagus. This simple recipe is great for a healthy meal or a quick dinner option.

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
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. Line a rimmed 18 by 13-inch baking sheet with parchment paper or spray with non-stick cooking spray.
In a large mixing bowl, combine carrots and radishes with 1 1/2 tablespoons of olive oil, 1 teaspoon of herbs de Provence, and season with salt and pepper.
Spread the mixture evenly on the baking sheet and roast in the preheated oven for 10 minutes.
In the same mixing bowl, add asparagus, the remaining 1/2 tablespoon of olive oil, 1/2 teaspoon of herbs de Provence, and season with salt and pepper; toss to coat.
After 10 minutes, remove the baking sheet from the oven and add the asparagus, spreading it evenly over the other vegetables.
Return the baking sheet to the oven and roast for another 10 to 15 minutes until the vegetables are softened to your preference.
In a small mixing bowl, whisk together honey, lemon juice, and dijon mustard. Drizzle this mixture onto a serving platter, add the roasted vegetables, and lightly toss before serving warm.

Notes

You can substitute honey with maple syrup for a vegan version.
Feel free to add other seasonal vegetables like bell peppers or zucchini for more variety.
Adjust the roasting time depending on your preferred vegetable tenderness.

Nutrition

Serving Size: 1 serving
Calories: 175
Sugar: 5 g
Sodium: 200 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 6 g
Protein: 3 g
Cholesterol: 0 mg