Roasted Baby Spring Vegetables

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Serves: 7

  • 3 tablespoons balsamic vinegar
  • 1 pound baby carrots with tops
  • 1 tablespoon coconut oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 sweet potatoes
  • 1 bag radishes
  • 2 cups (2-inch) slices asparagus
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives


  1. Preheat oven to 500°.
  2. Trim green tops from carrots; discard tops. Combine carrots and the next 4 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.
  3. Remove pan from the oven; add vinegar and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives
Matt Green is a health and fitness expert who trains clients and helps anyone achieve the health and fitness goals they are reaching for. Matt has been into health and wellness for over 13 years. For more information please check out his short bio
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