Name: Roasted Spring Vegetables
Cook time: 5 minutes
Total time: 30 minutes
Yield: Makes 4 servings
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

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Roasted Spring VegetablesRomulo Yanes

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

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