- 4
Ingredients
- 4 tablespoons mild olive oil or canola oil
- 2 to 3 cloves garlic, thinly sliced
- 1 sprig rosemary, leaaves removed, woddy stalk discarded
- 2 bunches spring onions or scallions (white and pale green parts only)
- 16 baby carrots, green tops removed
- 4 ounces haricot verts (very thin greeen beans) or tender thin regular green beens, trimmed
- 24 pencil-thin asparagus, trimmed
- 24 sugar snap peas
- Salt and freshly ground black pepper to taste
Preparation
Step 1
Preheat the oven to 375 degrees. In a small saute pan over medium heat, heat 1 tablespoon of the oil and the garlic, cooking just until the garlic begins to show signs of color. Add the remianing 3 tablespoons oil and the rosemary, remove from the heat and set aside for 15 minutes. Strain the oil, discarding the garlic and the rosemary. Set aside.
Place the spring onions, carrots, haricots verts, asparagus and sugar, snap peas on a large rimmed baking sheet, being careful to keep the various types of vegetables separate but in a single layer. Drizzle the reserved oil over the vegetables and season with salt and pepper to taste. Roast the vegetables, beginning to check for doneness after 5 minutes. The vegetables should be tender and may brown a bit, but they should not char or shrivel. Depending on the size of the vegetables, some will need to be removed before others. They should all be done in about 15 minutes. Transfer the vegetables to a large shallow dish and combine, leaving any excess oil on the sheet. Taste; if desired, season with salt and pepper to taste.