Roasted Baby Spring Vegetables

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 7
• 3 tablespoons balsamic vinegar
• 1 tablespoon chopped shallot
• 1 lb baby carrots, with tops
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• 1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
• 2 cups sliced asparagus (2-inch slices, about 1 pound)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

Recipe

• 1 preheat oven to 500°.
• 2 combine vinegar and shallots in a small bowl; set aside.
• 3 trim green tops from carrots; discard tops. combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
• 4 bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
• 5 return pan to oven; bake 5 minutes. stir in parsley and chives.