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Roasted Vegetables Primavera




Source of Recipe


Woman's Day Magazine






Recipe Introduction


Caramelization brings out the natural sweetness of the veggies. USe the freshest available ingredients.





List of Ingredients



• 12 small new potatoes (1 lb) halved
  
• 3 medium golden beets, peeled and quartered
  
• 2 Tbps plus 2 tsp olive oil
  
• 1/2 tsp kosher salt and fresh ground pepper
  
• 1 tsp chopped rosemary or 1.2 tsp dried and crushed
  
• 8 small carrots (8 oz) halved lengthwise
  
• 8 oz asparagus, woody ends snapped off
  
• Grated lemon zest and fresh thyme to garnish
  






Instructions



1. Heat oven to 450. you'll need two large rimmed baking sheeets lines with nonstick foil.
   
2. Put potatoes on one half of one baking sheet; put beets on the other halt. Drizzle with 4 tsp of oil. Sprinkle with 1/4 tsp each of salt and poeper. Toss to coat and keep seperate in a thin even layer on the sheet.
   
3. Roast 15 minutes; remove. Sprinkle potatoes with rosemary, toss both veggies again. Return to the oven and roast 10-15 minutes more until tender.
   
4. Meanwhile, put carrots on second baking sheet. Drizzle with 2 tsp of the oil and sprinkle with 1/8 tsp each of the salt and pepper. Toss & spread into single layer.
   
5. Roast 5 minutes, remove from oven. Toss carrots and push to one end of pan. Add asparagus. Drizzle them with oil and sprinkle with salt and pepper. Toss and spread into single layer. Roast 8-10 minutes until tender.
   
6. Arrange veggies on serving platter in rows, keeping each seperate. Gasrnish.