Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Yield: 4 servings
Ingredients: 1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces; 4 unpeeled garlic cloves; 2 tablespoons olive oil; Kosher salt; freshly ground pepper

Vegan Vegetarian

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Ingredients

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves ⓘ
2 tablespoons olive oil
Kosher salt ⓘ
freshly ground pepper ⓘ

Instructions

Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

Nutrition & Diet Analysis (per serving)

309 kcal 15% DV

Protein Fat Carbs

Macronutrients

Protein 2.1g 4% DV

Total Fat 29.2g 37% DV

Carbs 10.4g 4% DV

Fiber 0.6g 2% DV

Sugar 0.9g 2% DV

Electrolytes

Sodium 9826mg 100% DV

Potassium 28mg 1% DV

Vitamins & Minerals

Vitamin A 3.3mcg

Vitamin C 0.1mg

Vitamin D 0.1mcg

Calcium 13mg 1% DV

Iron 1mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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