Becky Luigart-Stayner
7 servings (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

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

Step 3

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.

Ratings & Reviews

Simply outstanding

April 05, 2015
Very easy to make, ingredients you will likely have or can easily get, also easily substituted. Cooks up in no time and is ready to impress your guests!

kvluv2cook's Review

April 02, 2013
Made this recipe for Easter dinner. It was nice but needed more flavor. I would add fresh herbs like thyme and parsley next time.

judygold's Review

April 01, 2012
I am giving this only 4 stars because of the cooking time. It took us much longer than the 25 minutes to cook these vegetables until they were soft enough to eat. Total cooking time was 40 to 45 minutes. Next time, I may precook the vegetables. Having said that, we all loved it. Especially the radishes. (Who ever thought about cooking a radish?)

MeMe924's Review

April 26, 2010
Great dish for the whole did good alli !!!