Roasted spring vegetable medley
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Sweet carrots and sugar snaps combine with earthy radishes, savory 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 flavors of all the vegetables.
Ingredients
Cooking spray
4 spray(s)
Baby carrots
8 oz
Fresh radish(es)
8 medium
Sugar snap peas
8 oz
8 undefined
Shallot(s)
1 large
Kosher salt
0.75 tsp
Black pepper
0.25 tsp
Fresh mint leaves
1 Tbsp
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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