Roasted spring vegetables

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Makes

12 Servings

Roasted spring vegetables

Michael Graydon

Ingredients

  • 2 680-g bags fingerling potatoes , sliced lengthwise, about 8 cups
  • 2 bunches baby carrots , with green tops, about 1 kg
  • 3 cups radishes , cut in half
  • 1/3 cup olive oil
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1/4 tsp hot-red-chili-flakes
  • 1/2 tsp salt
  • 2 sprigs thyme
  • 1/2 cup parsley leaves

Instructions

  • Position oven rack in bottom of oven. Preheat oven to 350F. Toss together potatoes, carrots, radishes, olive oil, sugar, lemon juice, red-chili flakes, salt and pepper and thyme in a large bowl. Place vegetables on 1 large (or 2 small) rimmed baking sheets.
  • Roast on bottom rack, 20 min. Stir, then continue roasting until vegetables are fork-tender, about 20 more min. Remove from oven. Add parsley and toss to combine.

Nutrition (per serving)

  • Calories
  • 171,
  • Protein
  • 3 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 7 g,
  • Sodium
  • 138 mg.
Wine Pairings

Gewürztraminer is a terrific match for rich and spicy meals. Gray Monk Gewürztraminer (British Columbia , $19) has a rosewater and lychee perfume layered with tropical-fruit flavours. Both British Columbia and Ontario offer gorgeous Gewürztraminers, or look for classic French versions from Alsace.

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