Baking Spring vegetables

 

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Roasting vegetables can move beyond winter side dish favorites.  By choosing spring vegetables, this dish can transform a meal presentation with color and style.  The secret is finding a spring mix of colorful carrots.  At Trader Joe’s, I was able to find a bag of “organic carrots of many colors”. Along with the other vegetables, the carrots alone transformed the color of the dish.

 

Choose a variety of vegetables which are cut about the same size for even roasting.  I roasted for 30-35 minutes in a 375 degree oven.  If you have a hotter oven, these vegetables will also roast well but decrease the time based on how many of each vegetable is chosen.

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Here is how I baked my mix of vegetables:  Cut in half 6 small red potatoes, use 4 colorful carrots sliced on an angle, one cleaned and sliced leek, one sliced shallot, and 1/2 cup of frozen or fresh peas.  Mix all of the vegetables except the peas in a large roasting pan.  In a bowl, mix 1/4 cup balsamic vinegar, 2 tablespoons olive oil, one cup of vegetable broth, 1 teaspoon Kosher salt, and ground pepper to taste.  Mix well.  Pour over the vegetables in the pan and sprinkle with dried basil.  Bake and stir half way during the cooking process.  Add the peas to the mixture at that time.  Serve with meat, chicken or fish.

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