Roasted Spring Vegetables with Herbs

Celebrate the freshness of the season with roasted spring vegetables, enhanced by aromatic herbs for a delightful side dish.

Ingredients

• 1 pound asparagus, trimmed
• 1 pound baby carrots, peeled
• 8 ounces sugar snap peas
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine asparagus, baby carrots, and sugar snap peas.
3. Drizzle the vegetables with olive oil and add fresh thyme, rosemary, kosher salt, and black pepper.
4. Toss the vegetables to coat them evenly with oil and herbs.
5. Spread the vegetables out in a single layer on a large baking sheet.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
7. Remove from the oven and transfer to a serving dish. Serve warm.

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