Spring’s changeable weather means that sometimes we want a warm vegetable main or side like these oven-roasted spring veggies. This is great tossed with the fresh herbs in your garden.

OVEN ROASTED SPRING VEGETABLES
  • New Potatoes (baby potatoes or fingerling potatoes)
  • Cauliflower
  • Leeks (or other onions, like red onion or sweet onions)
  • Avocado Oil (or olive oil)
  • Sea Salt
  • Black Pepper
  • Asparagus
  • Fresh Lemon Slices
  • Optional: chopped fresh herbs

Step 1: Line a baking tray with parchment paper and set aside. Preheat oven to 450º F. Slice the potatoes lengthwise in half and break the cauliflower into small buds; rinse the leeks well and slice into rounds. Chop the asparagus into 1- or 2-inch lengths. Pat dry.

Step 2: Add the sliced potatoes, cauliflower, and leeks to the baking tray in a single layer. Drizzle with avocado oil, and generously season with salt and pepper.

Step 3: Roast the vegetables for 25 minutes.

Step 4: Add the chopped asparagus, and toss into the roasted vegetable mix. Top the vegetables with lemon slices, and return to the oven for an additional 10 minutes. Remove from oven.

To finish: Garnish generously with your favorite herbs, like dill, parsley, thyme, basil or summer savory. Toss and serve warm.

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Published by cvw198