Roasted Spring Vegetables
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We love spring! Why? Because this is the time of year when produce is at its peak! The radishes, asparagus, and corn all taste like Heaven. That's why we made them the stars of our recipe for Roasted Spring Vegetables. After one bite you'll want to make this recipe more than just a spring-fling; no matter what time of year it is, this recipe is something you'll crave.
What You'll Need
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces asparagus, washed, trimmed, and cut into 2-inch pieces
- 8 radishes, washed, trimmed, and cut in half
- 3 ears fresh corn, cut into 1-inch chunks
- 1 tablespoon chopped fresh dill
What to Do
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a large bowl, combine olive oil, garlic, salt, and pepper; mix well. Add vegetables to mixture and toss until evenly coated. Spread in a single layer on prepared baking sheet.
- Bake 25 to 30 minutes, or until veggies start to brown. Sprinkle with dill and serve.
Check This Out!
- Roasting vegetables brings out all their natural sweetness! Try our Roasted Rainbow Cauliflower for another tasty option!
- If you want more fresh corn and vegetable recipes, download our FREE eCookbook: Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes!