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Roasted Baby Spring Vegetables Recipe

Roasted Baby Spring Vegetables Recipe

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Ingredients

Count

Nutrition

128

Calories

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Ingredients:

Serving

3 tbsp white balsamic vinegar
1 tbsp chopped shallots
1 lb baby carrots with tops
1 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly 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 (2-inch) slices asparagus (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	127.81 Kcal (535 kJ)
Calories from fat	18.11 Kcal
		% Daily Value*
Total Fat	2.01g	3%
Sodium	225.28mg	9%
Potassium	311.7mg	7%
Total Carbs	23.39g	8%
Sugars	5.77g	23%
Dietary Fiber	4.15g	17%
Protein	4.27g	9%
Vitamin C	25.2mg	42%
Vitamin A	0.6mg	22%
Iron	2.8mg	16%
Calcium	41.3mg	4%

Amount Per 100 g
Calories	56.46 Kcal (236 kJ)
Calories from fat	8 Kcal
		% Daily Value*
Total Fat	0.89g	3%
Sodium	99.52mg	9%
Potassium	137.69mg	7%
Total Carbs	10.33g	8%
Sugars	2.55g	23%
Dietary Fiber	1.83g	17%
Protein	1.89g	9%
Vitamin C	11.1mg	42%
Vitamin A	0.3mg	22%
Iron	1.2mg	16%
Calcium	18.2mg	4%

* 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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