Name: Roasted Spring Vegetables
Prep time: 5 minutes
Total time: 30 minutes
Yield: 4 Servings
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; 4 unpeeled garlic cloves; 2 tablespoons olive oil; Kosher salt, freshly ground pepper

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©Romulo Yanes

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