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Roasted Spring Vegetables

Course Side Dish
Author Teresa

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.