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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.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Heat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper or spray with non-stick cooking spray.
2
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.
medium shallot, (peeled and sliced)1olive oil, (divided)2 Tbsptsp Herbs de Provence, (divided)1 1/2Salt (and black pepper, to taste)
3
Spread mixture out evenly onto baking sheet (set mixing bowl aside) and roast in preheated oven for ⏱️ 10 minutes.
4
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.
tsp Herbs de Provence, (divided)1 1/2Salt (and black pepper, to taste)
5
Once the ⏱️ 10 minutes is up for the roasted vegetables remove them and add the asparagus spreading them evenly over.
6
Return to oven and roast until vegetables have softened to your liking about 10 to ⏱️ 15 minutes longer.
7
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.
honey (warmed if needed to make it runny)2 tspfresh lemon juice2 tspdijon mustard2 tsp
Nutrition Facts
calories
138 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
113 mg
protein Content
3 g
carbohydrate Content
17 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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