Roasted Spring Vegetables

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 5 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Spring Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.