Roasted Spring Vegetables

Earthy and bright, these roasted beauties are lovely atop this week’s risotto.

½ pound asparagus, trimmed of any tough ends
1 bunch baby Harukei turnips, washed, trimmed of greens and quartered
1 pound fingerling potatoes, washed and cut into thin coins
½ pound red radishes, washed, trimmed of greens and quartered
¼ cup olive oil
Sea salt and fresh ground pepper
2 tablespoons freshly-squeezed lemon juice
1 tablespoon freshly-chopped herbs, such as thyme, sage or parsley


1. Preheat oven to 400°. Spread vegetable out on a baking sheet and toss to coat with olive oil. Season generously with salt and pepper.

2. Roast for 20 minutes, turning occasionally, until all vegetables are softened and just beginning to brown.

3. Remove from oven, season with more salt and pepper as necessary and toss with fresh lemon juice and chopped herbs.

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