Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 unpeeled garlic cloves; 4 servings Kosher salt; 2 Tbsps olive oil; 4 servings freshly ground pepper; 454 grams assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces

Roasted Spring Vegetables might be just the side dish you are searching for. This recipe serves 4. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 0g of protein, 7g of fat, and a total of 67 calories. Head to the store and pick up olive oil, pepper, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It can be enjoyed any time, but it is especially good for Spring. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Combine vegetables,garlic, and oil in a large bowl. Seasonwith salt and pepper; toss to coat.

Ingredients you will need

Salt And Pepper

Vegetable

Garlic

Cooking Oil

Equipment you will use

Bowl

Spreadout in a single layer on a rimmed bakingsheet. Roast, stirring halfway through, untiltender, golden brown, and charred in spots,about 20 minutes.

Serve warm or at roomtemperature.

Per serving: 100 calories, 7 g fat, 2 g fiber

Bon Appétit