Roasted Vegetables (My Favorite Spring Version!)
Roasted Vegetables are a favorite in our house. This combination of spring vegetables has been happening a lot in our house lately! The perfect healthy side dish for any protein.
- 1 1/2 pounds new potatoes quartered
- 1/2 cauliflower small, chopped
- 1 pound broccoli chopped
- 2 leeks large, (about 1 1/2 cups chopped), cut in half moons
- 1-2 tablespoons olive oil or grapeseed oil
- 1/4 cup fresh tarragon chopped
- 1/2 lemon sliced
- sea salt and fresh ground black pepper
Preheat oven to 450 degrees F.
In a roasted pan, add potatoes, cauliflower and leeks.
Drizzle the vegetables with olive oil, and season well with sea salt and pepper.
Add lemon slices to the tops of the vegetables, and sprinkle with tarragon.
Put in oven, and bake for 25 minutes.
Add broccolini, and continue to bake for another 10-15 minutes, depending on desired color. This keeps the broccolini from becoming over cooked and mushy. I also keep things like asparagus out until the last 10 minutes, if you're subbing other vegetables.
Calories: 162kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Sodium: 41mg | Potassium: 872mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 103.5mg | Calcium: 95mg | Iron: 2.8mg