Simple Spring Roasted Veggies

I know I've been a little M.I.A. lately.  I've been crazy busy at work and play.  Many recipes back logging (i.e. more to come soon!), but I wanted to share a simple side dish I made last weekend for friends.  I was sick and had to cancel on a much anticipated potluck dinner, but decided to cook and send my food along anyway.  It was the least I could do.

Spring is here.  Or it keeps trying to make appearances.  When it's not Spring outside, it's Spring in the produce section.  And such lovely veggies there are to choose from!

Ina always says roasting brings out the BEST flavor in vegetables (and fruit) and I couldn't agree more.

Here's what I found for roasting: Asparagus, Carrots, Parsnips, Red Potatoes and Easter Radishes.

I had never tried roasted radishes before and from what I heard the next day, they were the surprising hit.

SO SIMPLE.

Take the extra time to wash and clean everything well.

Peel your carrots and parsnips.  Palate satisfaction starts with the eye.

Chop everything roughly and relatively the same size.  The rounds should be the same, and the longs should be the same.  We want equal roasting time.

Add minced garlic (4-5 cloves), about 1/4 cup olive oil, 1 tbls of fresh thyme, generous salt and pepper.

Toss with hands.

Spread out on tray.  Don't want to crowd more than this:

Otherwise they veggies will steam each other and not roast.  We want some color.

Roast at 400 degrees for about 20 min.  Turn every piece over.  Roast about another 15 min or until things are just done.

Take out and toss immediately with a few splashes of white wine vinegar.

There you have it.  Hope your Spring looks as healthy and inviting as this does.

PS: I served lemon chicken with this.  Also excellent.  Stay tuned.