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Photo of Roasted spring vegetable medley by WW

Roasted spring vegetable medley

0
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Sweet carrots and sugar snaps combine with earthy radishes, savoury shallot, and bright asparagus for a side that pairs well with any entree, from meat to whole grains to fish. A finishing touch of fresh mint is optional but heightens the flavours of all the vegetables.

Ingredients

Cooking spray

4 spray(s)

Baby carrots

8 oz, halved

Radishes

8 medium, halved (or quartered if large)

Uncooked sugar snap peas

8 oz, trimmed

Asparagus

8 oz, trimmed

Shallots

1 large, finely chopped

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Fresh mint leaves

1 tbsp(s), chopped (optional)

Instructions

  1. Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
  2. Arrange the carrots and radishes, cut side down, on the pan. Roast for 15 minutes. Remove the pan from the oven (keep the oven on). Add the snap peas, asparagus, and shallots to the pan and stir gently to combine. Roast until the vegetables are tender, 12 to 15 minutes.
  3. Remove the pan from the oven. Sprinkle the vegetables evenly with the salt, pepper, and mint (if using).
  4. Serving size: 1 cup

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