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Roasted Baby Spring Vegetables Recipe

Roasted Baby Spring Vegetables Recipe

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Ingredients:

Serving

3 tbsp white balsamic vinegar
1 tbsp chopped shallot
1 lb baby carrots, with tops
1 tbsp olive oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
12 fingerling potatoes , halved lengthwise (about 1 1/4 lb)
1 (6 oz) bag radishes, halved (about 1 3/4 cups)
2 cups sliced asparagus (2-inch slices, about 1 lb)
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives

Directions:

Preheat oven to 500°.
Combine vinegar and shallots in a small bowl; set aside.
Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
Return pan to oven; bake 5 minutes. Stir in parsley and chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	122.51 Kcal (513 kJ)
Calories from fat	18.11 Kcal
		% Daily Value*
Total Fat	2.01g	3%
Sodium	224.75mg	9%
Potassium	258.17mg	5%
Total Carbs	22.33g	7%
Sugars	5.24g	21%
Dietary Fiber	3.62g	14%
Protein	3.74g	7%
Vitamin C	23.6mg	39%
Vitamin A	0.6mg	22%
Iron	2.3mg	13%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	61.3 Kcal (257 kJ)
Calories from fat	9.06 Kcal
		% Daily Value*
Total Fat	1.01g	3%
Sodium	112.45mg	9%
Potassium	129.17mg	5%
Total Carbs	11.17g	7%
Sugars	2.62g	21%
Dietary Fiber	1.81g	14%
Protein	1.87g	7%
Vitamin C	11.8mg	39%
Vitamin A	0.3mg	22%
Iron	1.1mg	13%
Calcium	17.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.9

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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