Roasted Spring Veggies

I went a little nuts for spring veggies this weekend. When I hit the Union Square greenmarket on my weekly Saturday trip, it was bursting with beautiful pops of color via ugly little carrots, bright magenta heirloom radishes, verdant green spears of skinny asparagus, and so much more. I skipped around to all my favorite vendors (Lani's Farm being at the top of that list) and bought as much as I could carry home on the 4/5 train. Which turned out to be quite a lot.

When I arrived home, my canvas YSL market bag full to the brim, I unloaded my loot on the kitchen counter and stared at it, wondering what on earth I was going to do with so many vegetables. There's no store on the planet that can inspire as much impulse purchasing for me than a good greenmarket. As usual, I went for the easiest possible solution and decided to simply roast the entire batch. Roasting brings out the delicious sweetness in veggies, and makes them soft and charred and completely delightful to eat. I ate them on their own as soon as I pulled them out of my oven, but you can toss them with pasta, eat them with basmati rice to make a full meal of it, or serve them up on a platter if you're having guests over. xo

Roasted Spring Veggies
Serves 4
Ingredients:  
1/4 pound small fingerling potatoes, washed and cut into 1-inch cubes
1 pound assorted spring vegetables (i.e. carrots, asparagus, radishes, sugar snap peas), trimmed or peeled if needed, cut into same-size pieces 
1/4 pound small fingerling potatoes, washed and cut into 1-inch cubes
1 head young spring garlic, cloves separated and peeled 
3 tablespoons olive oil 
Kosher salt
Freshly ground pepper

Directions:
Preheat oven to 450°. Toss potatoes with 1 tablespoon oil. Season with salt and pepper to taste. Spread out on a large rimmed baking sheet. Roast for 10 minutes. Remove from oven.

Meanwhile, combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Add the veggies to your rimmed baking sheet with the potatoes and spread it all out in a single layer. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes.