Go Back
A try of perfectly roasted spring vegetables of asparagus, radishes, leeks, carrots, and baby potatoes

Roasted Spring Vegetables

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yield: 6 cups

Description

Add thick asparagus after 15 minutes of roasting, medium asparagus, at 17 minutes, and thin asparagus, at 20 minutes.

Ingredients

  • 1 1/2 pounds baby potatoes
  • 1 pound radishes, ends trimmed or fennel, trimmed, halved, and each cut into 8 to 12 wedges
  • 1 pound carrots, peeled and cut into long, chunky sticks
  • 1 bunch leeks, (about 1 1/2 pounds) cut into 1-inch lengths, thoroughly washed, thick dark greens leaves snipped off and discarded
  • 5 tablespoons olive oil, divided
  • Salt and ground black pepper
  • 1 pound bunch asparagus, tough ends snapped off*

Instructions

  • Adjust oven rack to lowest position and heat oven to 500 degrees. Place vegetables (except asparagus) in a more or less single layer on a large (18- by 12-inch) rimmed baking sheet. Drizzle with oil and season with salt and pepper; shake pan gently rubbing veggies to coat. Set pan in hot oven for 25 minutes.
  • Meanwhile, toss asparagus with remaining oil and season with salt and pepper. Add asparagus at the appropriate time (see note above) and continue to roast until asparagus is tender-crisp, and remaining vegetables are golden brown for a total cooking time of 25 minutes.