Roasted Baby Spring Vegetables

Cooking Light, 2006

Makes 7 servings
    3 tablespoons white balsamic vinegar                           
    1 tablespoon chop shallots                                     
    1 pound baby carrots with tops                                 
    1 tablespoon olive oil                                         
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    12 fingerling potato halved (1 1/4 lb)                         
    6 ounces radishes halved (1 3/4 c)                             
    2 cups slice asparagus spears (1 lb)                           
    1 tablespoon flat-leaf parsley                                 
    1 tablespoon chop chives 
                                     
Use white balsamic vinegar to maintain the vegetables' vibrant hue. Look for baby carrots with tops, which have tender texture and subtly sweet flavor.
  
Preheat oven to 500°.
Combine vinegar and shallots in a small bowl; set aside.
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.

(serving size: 1 cup)
CALORIES 127(16% from fat); FAT 2.2g (sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 3.9g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 232mg; FIBER 3.9g; IRON 2.7mg; CARBOHYDRATE 24.6g

MY NOTE: Word on the street is that roasted radishes actually taste good!