How to Make A Roasted Vegetable Medley
Roasting is an easy way to caramelize veggies and bring out their naturally sweet flavor. Here young root vegetables and spring radishes are roasted with oil, vinegar, and honey and topped with fresh green parsley.
- Preheat oven to 425 degrees F. In large bowl, combine radishes, fennel, 1 tablespoon oil, 1 1/2 teaspoons thyme, and 1/4 teaspoon salt, stirring to coat. On 18-inch by 12-inch jelly-roll pan, in single layer, arrange radishes on one side of pan and fennel on other side.
- In same bowl, combine carrots, onion, 1/4 teaspoon salt, remaining 1 tablespoon oil, and remaining 1 1/2 teaspoons thyme, stirring to coat. On another 18-inch by 12-inch jelly-roll pan, arrange carrots on one side of pan and onion on other side. Roast 40 to 45 minutes or until vegetables are tender, rotating pans between upper and lower racks halfway through roasting.
- Meanwhile, in bowl, whisk honey, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- On serving platter, arrange vegetables in rows. Drizzle with honey mixture; garnish with parsley.
Video: Vegetable Medley Recipe - Quick, Healthy and Delicious! - Episode #32
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