about the recipe
Don't let how easy these Roasted Spring Vegetables are to make fool you! These veggies are anything but boring. Perfectly roasted seasonal veggies are topped with a tangy Mustard Vinaigrette to create a side that is even more wildly delicious than it looks. I like to double the recipe so that I have it on hand to add to bowls and salads all week.
INGREDIENTS
– ½ pound small carrots peeled and cut in half (for larger carrots, cut lengthwise as well – ½ pound radishes halved – ½ pound mushrooms trimmed and halved – ½ pound asparagus trimmed – 1 red onion cut into wedges – 2 tablespoons oil avocado or olive – ½ teaspoon salt – ½ teaspoon ground black pepper Vinaigrette – ¼ cup oil avocado or olive – 2 tablespoons white wine vinaigrette – 1 tablespoon apple cider vinegar – 1 tablespoon grainy mustard – 1 tablespoon chopped fresh oregano – Salt and Pepper to taste