Roasted spring vegetables

Makes 12 Servings

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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
2 tbsp
2 tbsp
1/2 tsp
2 sprigs
1/2 cup


  • 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.


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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