STREAMING NOW: Chuck's Week Off

Roasted Baby Spring Vegetables

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.”
READY IN:
30mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 500°.
  2. Combine vinegar and shallots in a small bowl; set aside.
  3. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
  4. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
  5. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: