Roasted Spring Vegetable Medley with Parsley

You can’t go wrong with roasted veggies. Simple and full of earthy flavor, they make a colorful, nutrient-dense addition to any holiday table. This savory side pairs perfectly with any Passover main dish. Enjoy leftovers as a topping for burgers or pasta, inside a gluten-free sandwich or a wrap.

Ingredients

7-8 cups potatoes (works with any variety), sliced
1 large onion, chopped
3 cups radishes, cut in half
1 bunch carrots, sliced
2 garlic cloves, minced
1/3 cup extra virgin olive oil
3 tablespoons organic coconut sugar
2 tablespoon pure lemon juice
1/4 teaspoon chili flakes
1/2 cup fresh Italian parsley leaves, chopped
1 sprig thyme
1/2 teaspoon Himalayan salt
Fresh ground black pepper to taste

Directions

Preheat oven to 350 degrees. Mix potatoes, onion, radishes, carrots, sugar, lemon juice, chili flakes, parsley, thyme, salt and pepper in a large bowl with the olive oil. Place vegetables on 1 large (or 2 small) rimmed baking sheets.

Roast baking sheets on lowest rack for 15 minutes. Stir and roast vegetables for another 15-20 minutes until tender. Remove from oven. Add fresh parsley and toss to combine.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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