Recipe information
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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Preparation
Preheat oven to 450°. 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 150