Oven Roasted Spring Vegetables are a vibrantly colorful vegetable medley made with a trio of rainbow carrots, earthy asparagus, peppery radishes all coated with and herby honey mustard glaze.It’s a wholesome, appealing side dish with such an inviting flavor! This gorgeous dish, mostly made by nature, will be the highlight of any meal! Its eye catching colors is certain to have everyone eating with their eyes first.It pairs well with a wide variety of main proteins including roasted chicken, pan seared steak, skillet salmon, and a holiday ham roast.

You could also pair it with a vegetarian dish such as a pesto pasta or pasta with alfredo sauce.This healthy vegetable recipe is easy enough for a weeknight meal but fittingly fancy enough for a holiday feast.It would be an excellent side dish option for an Easter or Mothers Day meal.

You might find its fun colors even get the kids excited about eating their vegetables.It’s the right way to eat the rainbow.Roasted Spring Vegetables Carrots: I recommend using a blend of rainbow carrots that are orange, purple and yellow.

However if you only have orange those will be a pretty option here as well.Radishes: Look for the most fresh and vibrant colored radishes.Asparagus: Preferably use asparagus that has a medium thickness.

It will hold up better than the thin asparagus and it tastes better than the thick asparagus.Shallot: Half of a small red onion sliced and a clove of garlic minced

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