Oven Roasted Spring Vegetables

There is something for everyone in this Oven Roasted Spring vegetables dish!

9 small red potatoes, quartered

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1 lb. fresh asparagus, trimmed and cut into 1 inch pieces

2 small yellow squash, quartered and cut into 1/2 inch slices

2 small zucchini, quartered and cut into 1/2 inch slices

6 radishes, quartered

1/3 cup balsamic vinegar

3 Tbsp. brown sugar

Preheat oven to 425 degrees.

In a large bowl, toss potatoes with oil, salt and pepper.

Transfer to a shallow roasting pan. Bake 15 minutes.

In the same bowl, combine remaining ingredients, add to pan.

Bake 20-25 minutes longer or until vegetables are tender.

Yield 10 servings

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