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.
