Roasted Spring Vegetables

Simple and delicious, though I ended up going for closer to 30 minutes. I used mostly carrots and radishes, the sweetness of the former balancing out the peppery flavor of the latter. I added some scallions and bell peppers for a bit more volume. I would peel the garlic next time and maybe add some onions. You can add sweet potatoes and/or cauliflower to make it a meal.

• SJMinDC2020

• 5/30/2020

The picture doesn't do this recipe justice. I made the roasted spring vegetables last Easter. It was delicious and a great hit. I used asparagus, radishes, different colored carrots, red onions, and broccoli. The vegetables were colorful and delicious. I am making it again this year.

• dpereira1

• NJ

• 4/17/2019

Fabulous! I used fresh spring asparagus, multi-colored small carrots, broccoli and garlic - all roasted at 450 for 20 minutes, turning once. I also separately roasted wild ramps for about 12 minutes. All flavors were sweet and the vegetables were done to perfection. Simple and very flavorful ~

• Zarda

• Brooklyn, NYC

• 4/16/2015

I love roasted veggies! This is a good recipe, especially with the tips from nokitchen. If you have ever eaten roasted vegetables, the picture looks yum. Roasting distills the natural taste and sweetness. If you haven't tried a recipe its not fair to review the picture.

• Carolynnn

• New Hampshire

• 10/19/2014

Yikes, totally gross looking presentation. Also I hardly see the pictured veggies as being cut into the same size. I would assume it tastes better than it looks...so 3 forks to be semi-gracious

• averildarling

• Deming, New Mexico

• 4/3/2014

20 minutes x 450 degree = garbage

• akhodkevych

• Woodbridge, ON, Canada

• 4/2/2014

No two ways about it, these are some of the sorriest looking vegetables I've ever seen. Good luck trying to get anyone to eat 'em.

• worldbeat

• 4/2/2014

This is a delicious springtime dish. I am grateful for A Cook from Charlotte's insightful contribution - he/she has inspired me to sign up for MonkeyCare.

• JoMatustik

• Chicago, IL

• 4/2/2014

I use lemon olive oil and cover with foil to steam first. Then I add halved tomatoes and leave open to finish roasting. Much tastier.

• loveseals

• Phx, AZ

• 4/2/2014

I apologize for weighing in with nothing substantive to say other than to tell Cook from Charlotte that I have a new fit of laughter every time I read your comment

• Minneapolis

• 4/2/2014

I hope it tastes better than it looks.

• Anonymous

• charlotte, nc

• 4/2/2014

Painfully easy and, when made with vegetables fresh from the farmer or garden, just outstanding. Cutting the vegetables to similar size for even roasting and not crowding the sheet are the keys, but some vegetables cook more quickly, like tomatoes -- don't be afraid to throw the smaller or quicker-cooking vegetables in part way through the roasting. Serve on a bed of tasty raw vegetable tops like carrottops for an easy, attractive presentation.

• nokitchen

• New York, NY

• 7/22/2012