roasted veggies

You will never want to make veggies any other way again.  I adjusted this recipe I found in Cooking Light magazine.


carrots (chopped, or baby gourmet carrots)

dried chives

olive oil

Kosher salt

black pepper

balsamic vinegar

asparagus tips

1 shallot (chopped)

fingerling or gourmet yellow potatoes (halved)

radishes ( chopped)

fresh flat leaf parsley ( chopped)


  • Preheat oven to 450°
  • Mix carrots,  radishes, potatoes, olive oil, salt and pepper on baking sheet or shallow roasting pan
  • Bake for 40 minutes, toss half way through
  • Mix shallots with three tablespoons balsamic vinegar
  • Add shallot mixture, chives, parsley and asparagus
  • Bake for an additional 5-7 minutes or until done