Roasted Spring Vegetables

side easter passover vegetarian quick & easy low cal mother's day asparagus carrot radish spring healthy low cholesterol vegan sugar snap pea bon appétit sugar conscious pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

The Bon Appétit Test Kitchen

Makes 4 servings

Source

Ingredients

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces

4 unpeeled garlic cloves

2 tablespoons olive oil

Kosher salt

freshly ground pepper

Method

Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.