Balsamic-Roasted Spring Vegetables
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp white balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 (16-oz) pkg multicolor baby carrots with tops, halved lengthwise
- 1 (24-oz) pkg multicolor baby potatoes, halved lengthwise
- 1 lb radishes, trimmed and halved
- 4 shallots, quartered
- 2 (8-oz) pkg thin green beans
- 3 Tbsp chopped fresh tarragon
Instructions
- Preheat oven to 425°F. Whisk together oil, vinegar, and mustard in a large bowl. Addd carrots, potatoes, radishes, and shallots; toss.
- Spread vegetables in a single layer on 2 lightly greased rimmed baking sheets; season lightly with salt and pepper. Bake 20 minutes.
- Add green beans to pan; stir. Return to oven, and bake 15 to 20 minutes longer or until vegetables are browned and tender. Sprinkle with tarragon.
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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