Roasted Spring Vegetables
 
Makes approximately 8 servings
Ingredients
  • 4 (6-ounce) packages baby rainbow carrots
  • 2 (6-ounce) packages baby carrots
  • 2 bunches radishes, leaves removed, halved
  • 4 spring onions, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 450°.
  2. In a large bowl, toss together all ingredients until evenly coated. Spread vegetables onto 3 large rimmed sheet trays. Bake until vegetables are just tender and are beginning to caramelize, 15 minutes.
  3. Tip: This can be made ahead and warmed in the oven just before serving.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-spring-vegetables-recipe/