Receta Roasted Spring Vegetables
These Roasted Spring Vegetables bring out sweet flavorful notes that are infused with olive oil and sea salt.
Roasted Spring Vegetables
- ½ pound organic carrots, peeled and cut all the same size
- ½ pound snap peas
- 4 unpeeled cloves of garlic
- 1½ Tablespoons olive oil
- sea salt
Preheat oven to 450°.
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.
3.2.2310
Don’t wait for the Fall or Winter to roast your veggies. The results from roasting are simply divine. So why wait?
Really! It’s that simple. I know I say, err, write about how simple everything is, but they are, honestly.
And gorgeous! And delicious!
And all gone.
Thanks for stopping by and have a great day.
Marlene
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