Side dishe for 4

Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 oz medium rainbow carrots; 9 oz radishes; 1 shallot; 2 tbsp olive oil; 1 1/2 tsp herbs de provence; salt (optional); 12 oz asparagus; 2 tsp honey; 2 tsp fresh lemon juice; 2 tsp dijon mustard

Carrots, radishes, shallot, and asparagus roast with herbs before being coated in a bright honey mustard dressing.

$1.28per serving $

35 minstart to table

4servings

French Vegetarian Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter Spring

Ingredients

12 oz medium rainbow carrots
9 oz radishes
1 shallot
2 tbsp olive oil
1 1/2 tsp herbs de provence
salt (optional)
12 oz asparagus
2 tsp honey
2 tsp fresh lemon juice
2 tsp dijon mustard

Steps

Heat the oven to 425 F and line a large rimmed baking sheet with the carrots, radishes, shallot, olive oil, herbs, salt, and pepper.
Roast the vegetables for 15 minutes.
Add the asparagus to the baking sheet and roast for 10 minutes more.
Whisk the honey, lemon juice, and Dijon mustard in a small bowl.
Toss the hot vegetables with the dressing before serving.