Mix up your salad by sticking it in the oven – yes, seriously! The heat from an oven pulls out some of the natural sweeteners in our spring vegetables making them sweeter. This simple recipe will keep you on track to be bikini-ready while still satisfying that gigantic sweet tooth – plus, it is just a fun way to mix things up a bit.
- 1 pound assorted spring vegetables such as carrots, asparagus, radishes, spring onions, or sugar snap peas, trimmed or peeled if needed, cut into same-size pieces
- 4 unpeeled garlic cloves
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground pepper
Preheat your oven to 450 degrees Fahrenheit. Have a rimmed baking sheet nearby.
In a large bowl, add your vegetables, garlic and oil. Combine thoroughly. Next, you will add salt and pepper to taste. Toss the vegetables to coat them.
Spread the vegetables out on the baking sheet in a single layer. Place the baking sheet in the oven and roast for about 10 minutes. Remove the baking sheet and stir the vegetables; return the vegetables to the oven. Roast the vegetables for another 10 minutes or until the vegetables are golden brown, charred in spots and tender. Serve them at room temperature or serve them warm.