Roasted Spring Vegetables
- March 12, 2020
- by
- Teresa
Roasted veggies are wonderful any time of year, but they get more attention in the fall/winter months. So, I decided to give them a spring twist!
Agave gives them a touch of light sweetness and salt and pepper keeps them simple. I love using rainbow carrots too – the colors are delicious. The mushrooms add a bit of depth, while the fennel slices are smooth and utterly perfect.
- sweet onion
- red onion
- fennel
- mushrooms
- rainbow carrots
- asparagus
- garlic
- olive oil
- agave
- salt + pepper
Begin by slicing the vegetables into at least nearly similar sizes. Cut the onions into half rings or slices, as well as the fennel. The smallest mushrooms can stay whole; the rest chop into halves or quarters. I like cutting the carrots lengthwise to showcase their beautiful colors. Simply trim the asparagus ends. Mince the garlic.
Arrange all the veggies on a baking sheet, and drizzle both the olive oil and agave over them. Sprinkle very generously with salt, and add a bit of black pepper.
Roast the veggies for a little over half an hour, until the carrots are almost tender when speared with a fork. I like my vegetables a little on the crisp side, but you roast them to your degree of perfection! Just be careful not to let them become mushy.
I hope you love these veggies. Let me know what you think in the comments!
Roasted Spring Vegetables
Ingredients //
- 1 White Sweet Onion small
- 1 Red Onion small
- 1 Fennel Bulb
- ½ lb Mushrooms
- 1 bunch Rainbow Carrots
- Asparagus Spears
- 2 cloves Garlic
- Olive Oil
- Salt + Pepper
- Agave Syrup
Instructions //
- Preheat oven to 350° F.
- Slice the onions and fennel, and cut the mushrooms and carrots in halves or quarters lengthwise. Cut the tough ends off of the asparagus spears. Mince the garlic.
- Arrange the vegetables on a baking sheet, and drizzle olive oil and agave over them. Sprinkle with salt and pepper.
- Roast for 35-40 minutes, until vegetables are almost tender.
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