One of my favorite ways to eat vegetables is roasting them. Roasted vegetables require little effort, few ingredients, and are full of flavor and nutrients. This is a recipe for a pan of spring roasted vegetables using in season produce – but you can easily swap in and out vegetables based on your preferences.

Adapted from Cooking Light

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

Directions:

1. Preheat oven to 500°.
2. Combine vinegar and shallots in a small bowl; set aside.
3. 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.

Nutrition Information per 1 cup serving size:

Calories: 127       Fat: 2.2g               Protein: 3.9g      Carbohydrates: 24.6g