Roasted Spring Vegetables
Ingredients
- 1 (16-oz) pkg baby carrots with tops, halved lengthwise
- 1 bunch radishes, halved
- 1 bulb fennel, thinly sliced
- 4 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- ¼ cup olive oil
- 2 bunches Broccolini, trimmed
Instructions
- Preheat oven to 450°F. Toss together carrots, radishes, fennel, shallots, garlic, and oil on a large foil-lined rimmed baking sheet; spread in a single layer.
- Bake 20 minutes. Add Broccolini, tossing to coat with oil; spread vegetables in a single layer.
- Bake 5 to 6 minutes or until broccolini begins to brown and carrots are tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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