Roasted Spring Vegetables - Bon Appetit

By ruthg

Recipes & Menus | recipes

Roasted Spring Vegetables
High-heat roasting concentrates vegetables' flavor and brings out their sweetness­—a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

4 servings

active:

5 minutes

total:

30 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

May 2012

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

Preparation

Step 1

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.

Hungry for More? To see more recipes like this one, check out our Spring Vegetables Slideshow.