Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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.

Katherine Cobbs
Recipe by Cooking Light March 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

127 calories; calories from fat 16%; fat 2.2g; saturated fat 0.3g; mono fat 1.4g; poly fat 0.3g; protein 3.9g; carbohydrates 24.6g; fiber 3.9g; cholesterol 0mg; iron 2.7mg; sodium 232mg; calcium 52mg.
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