Lime Roasted Spring Vegetables

PREP TIME:

10 minutes

PREP NOTES:

Cooking time:

20 minutes

YIELDS:

2 people

INGREDIENTS:

• ½ pound assorted spring vegetables (such as fennel, carrots, cauliflower, asparagus, broccoli, radishes, spring onions), trimmed or peeled if needed, cut into same-size pieces
• 2 tablespoons olive oil
• Juice from one lime
• Sea salt

DIRECTIONS:

• Preheat oven to 450°.
• Toss vegetables, with oil and season with salt and pepper; toss to coat.
• Spread out vegetables in a single layer on a rimmed baking sheet.
• Roast, for 10 minutes, then stir. Continue roasting until tender, golden brown, and charred in spots, about 20 minutes in total.
• Remove from oven and top with lime juice, toss to evenly coat vegetables and serve.

NOTES:

Add fresh herbs like parsley or rosemary when serving.

CREDIT: