Roasted Baby Spring Vegetables

Roasted Baby Spring Vegetables Recipe
Becky Luigart-Stayner
Use white balsamic vinegar to maintain the vegetables' vibrant hue. Look for baby carrots with tops, which have tender texture and subtly sweet flavor. Small carrots packed and sold as "baby" carrots are actually whittled-down mature vegetables.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 127
Caloriesfromfat 16 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 3.9 g
Carbohydrate 24.6 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 232 mg
Calcium 52 mg

Ingredients

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallots
1 pound baby carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
2 cups (2-inch) slices asparagus (about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Preparation

Preheat oven to 500°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Note:

Katherine Cobbs,

March 2006
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