Recipe: Oven Roasted Spring Vegetables
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 lb fresh asparagus, cut into 1-inch pieces
2 yellow squash, halved lengthwise then sliced about 1/2-inch thick
2 zucchini, halved lengthwise then sliced about 1/2-inch thick
8-oz fresh mushrooms, sliced
9 radishes, sliced about 1/2-inch thick
3 carrots, sliced about 1/2-inch thick
1/3 cup balsamic vinegar
3 Tbsp brown sugar
- Preheat oven to 425ºF.
- Toss veggies with olive oil, salt and pepper. Transfer to a roasting pan. Bake for 15 minutes. Remove from oven.
- Drizzle balsamic vinegar and brown sugar over veggies and return to oven an additional 20 minutes / until veggies are tender.