Healthy Active Living with St. Joseph Healthcare

Roasted Spring Vegetables Recipe

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395451_roasted-spring-vegetables_1x1

YIELD: Makes 4 servings
ACTIVE TIME: 5 minutes
TOTAL TIME: 30 minutes

Ingredients

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces

4 unpeeled garlic cloves

2 tablespoons olive oil

Kosher salt

freshly ground pepper

Preparation

Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

Per serving: 100 calories, 7 g fat, 2 g fiber
Source: Epicurious.com

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