Roasted spring vegetables are the perfect side for pan-roasted turkey breast, or just about any other spring meal.
Course Side Dish
Cuisine Canadian
Keyword Roasted Vegetables
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Chef Ben Kelly
Ingredients
1lb baby yellow potatoes
1lbbaby carrots
1lbasparagus
2tbspolive oil
1tspkosher salt
1/4tspblack pepper
Instructions
Heat your oven to 400°f.
Cut the potatoes in half and put them in a pot with carrots. Cover with cold water and bring to a boil on high heat. Boil for 5 minutes, then drain and let sit to steam in the colander for 3 minutes.
Break the ends off the asparagus and put in a medium mixing bowl with the potatoes, carrots, olive oil, salt and pepper.
Spread the vegetables out onto a parchment-lined sheet pan and roast for 30 minutes.