roasted spring veggies

The weekend passed so quickly. All my grand plans slipped right through my fingers. Although, I did manage to roast a pile of market fresh veggies. Jimmy was at work so I ate them standing by the window, glass of rosé in hand.

Simple. Just how I like it these days…

roasted spring veggies

with parsley, lemon, and olive oil

4 parsnips, peeled and chopped

4 carrots, peeled and chopped

1 small bunch asparagus, stalks trimmed and cut in half

2 small(ish) red potatoes, cut into 1 inch pieces

5-6 garlic whole garlic cloves, peeled

3 tablespoons olive oil, divided

1/4 cup parsley, coarsely chopped

Freshly squeezed lemon juice to taste

salt and pepper to taste

Preheat oven to 425 degrees F. Put the prepared veggies into a roasting pan and toss with two tablespoons of olive oil. Roast for about 35 minutes, tossing veggies with a wooden spoon one or two times throughout, making sure they are golden brown and tender. Remove veggies from oven and transfer to a large bowl. Toss with lemon juice and remaining one tablespoon of olive oil. Taste for salt/pepper and garnish with parsley.