Roasted Spring Vegetables
Oven Roasted Spring Vegetables are a vibrantly colorful vegetable medley made with a trio of rainbow carrots, earthy asparagus, peppery radishes all coated with and herby honey mustard glaze.
Servings: 4
Ingredients
- 12 oz. medium rainbow carrots, peeled, cut on a bias into 1 1/2-inch chunks, thicker portions halved
- 9 oz. radishes, ends trimmed, halved
- 1 medium shallot, peeled and sliced
- 2 Tbsp olive oil, divided
- 1 1/2 tsp Herbs de Provence, divided
- Salt and black pepper, to taste
- 12 oz. asparagus, tough ends trimmed, remaining cut into 2-inch portions
- 2 tsp honey (warmed if needed to make it runny)
- 2 tsp fresh lemon juice
- 2 tsp dijon mustard
Instructions
- Heat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper or spray with non-stick cooking spray.
- In a large mixing bowl toss together carrots, radishes and shallot with 1 1/2 Tbsp olive oil, 1 tsp Herbs de Provence and season with salt and pepper to taste.
- Spread mixture out evenly onto baking sheet (set mixing bowl aside) and roast in preheated oven for 10 minutes.
- In the same mixing bowl used before add asparagus plus remaining 1/2 Tbsp olive, 1/2 tsp Herbs de Provence and season with salt and pepper to taste and toss.
- Once the 10 minutes is up for the roasted vegetables remove them and add the asparagus spreading them evenly over.
- Return to oven and roast until vegetables have softened to your liking about 10 to 15 minutes longer.
- In a small mixing bowl whisk together honey, lemon juice, and dijon mustard. Drizzle mixture evenly onto a serving platter. Add roasted vegetables and lightly toss, serve warm.
Notes
Additional Topping Ideas
Optionally you can also top the roasted vegetables with 1/2 cup chopped toasted walnuts or pecans, or roasted pistachios.
If you want to add cheese top with 1/3 cup crumbled feta or goat cheese.