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Roasted Spring Vegetables

Makes approximately 8 servings
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Ingredients Method

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

Method
 

  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.