Roasted Spring Vegetables
2
- Makes12 Servings
A honey-lemon glaze gives this easy side dish a tangy kick.
Ingredients
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
Instructions
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.
Serve with our spiced glazed ham.
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