Happy Sunday readers! Man I have had a busy few weeks celebrating my husband, and my daughters birthdays. What happened to birthdays being just one day? Both of mine were 2-3 days each which included lots of eating out so I apologize for not posting Sunday dinner last week, thankfully May is a pretty calm month. Tonights dinner is veggie style, if you follow along on my insta stories I'm always sharing meat recipes, but that's not all I cook. This recipe can be served as a main or side dish. It's every easy and quick, great for a weeknight meal.
1 bag of halved radishes (6 oz.)
Chopped parsley (1 tablespoon)
Asparagus cut in 2 inch slices (1 lb)
Chopped shallots (1 tablespoon)
Baby carrots with tops (1 lb)
Chopped chives (1 tablespoon)
Fingerling potatoes halved lengthwise (1 1/4 lbs)
Salt (1/2 teaspoon)
Pepper (1/4 teaspoon)
Olive oil (1 tablespoon)
Preheat the oven to 500º
Mix together the vinegar and chopped shallots and set aside. Cut the green tops from the carrots, and put them in the roasting pan, add the olive oil, salt, pepper, potatoes, and radishes. Lightly toss the veggies and bake at 500º for 20-25 minutes, stir occasionally.
Remove the roasting pan, add the shallot mix and asparagus to the baked veggies, lightly toss and return to the oven. Bake an additional 5 minutes, remove pan, stir in chives and parsley. That's it! You're done! This recipe is quick, healthy, and delicious. Please leave a comment below let me know if you try it out, what you think?, and any suggestions.
As always thanks for reading, and enjoy!