Roasted Spring Vegetables

This is another Instagram recipe, I like to share the simple ones there so everyone can make it right away! This is perfect for Easter or any dinner during this beautiful Spring!

Roasted Spring Vegetables

• 3 Tablespoons oil

• 1 pound small yellow potatoes, quartered

• 1 bunch radishes, stems removed and halved

• 6 large carrots, peeled and sliced

• 1 pound asparagus, stems trimmed

• 1 teaspoon salt

• 1 teaspoon granulated garlic

• 1/2 teaspoon pepper

• juice of 1 lemon

• 1 Tablespoon parsley, chopped

• 1 Tablespoon chives, chopped

• 1 Tablespoon dill, chopped

- Preheat the oven to 400, toss the potatoes, radishes, carrots, and asparagus with oil, salt, pepper, and garlic. Set aside the asparagus and evenly arrange the rest of the vegetables on a baking sheet.

- Roast the potatoes, radishes, and carrots for 15 minutes. Stir and then add the asparagus and roast an additional 15 minutes.

- Pour roasted vegetables into a bowl and squeeze the lemon juice over and sprinkle the herbs, toss to coat evenly. Serve warm or room temperature.

I like using rainbow carrots for the extra color boost. Keep the asparagus off the sheet, roasting them the whole time would make them too mushy. Then just add them to the same sheet or a small baking sheet and roast them along side the rest! Then just toss with lemon juice and the fresh herbs