Roasted Spring Vegetables


  • Makes12 Servings
Roasted Spring Vegetables
Chatelaine Triple Tested

A honey-lemon glaze gives this easy side dish a tangy kick.


  • 2 680-g bags fingerling potatoes, sliced lengthwise, about 8 cups

  • 2 bunches baby carrots, with green tops, about 1 kg

  • 3 cups radishes, cut in half

  • 1/3 cup olive oil

  • 2 tbsp brown sugar

  • 2 tbsp lemon juice

  • 1/4 tsp red chili flakes

  • 1/2 tsp salt

  • 2 sprigs thyme

  • 1/2 cup parsley leaves


  • Position oven rack in bottom of oven. Preheat oven to 350F. Toss together potatoes, carrots, radishes, olive oil, sugar, lemon juice, red-chili flakes, salt and pepper and thyme in a large bowl. Place vegetables on 1 large (or 2 small) rimmed baking sheets.

  • Roast on bottom rack, 20 min. Stir, then continue roasting until vegetables are fork-tender, about 20 more min. Remove from oven. Add parsley and toss to combine.

Nutrition (per serving)

Calories 171, Protein 3g, Carbohydrates 27g, Fat 7g, Sodium 138mg.