Roasted Baby Spring Vegetables

Use white balsamic vinegar to maintain the vegetables' vibrant hue. Look for baby carrots with tops, which have tender texture and subtly sweet flavor. Small carrots packed and sold as "baby" carrots are actually whittled-down mature vegetables.

Yield: 7 servings (serving size: 1 cup)

Ingredients

• 3  tablespoons  white balsamic vinegar
• 1  tablespoon  chopped shallots
• 1  pound  baby carrots with tops
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 12  fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• 1  (6-ounce) bag radishes, halved (about 1 3/4 cups)
• 2  cups  (2-inch) slices asparagus (about 1 pound)
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  tablespoon  chopped fresh chives

Preparation

Preheat oven to 500°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Nutritional Information

Calories:

127 (16% from fat)

Fat:

2.2g (sat 0.3g,mono 1.4g,poly 0.3g)

Protein:

3.9g

Carbohydrate:

24.6g

Fiber:

3.9g

Cholesterol:

0.0mg

Iron:

2.7mg

Sodium:

232mg

Calcium:

52mg