Recipes

Roasted Spring Vegetable Medley

:15 min

:30 min

Serves 8

2 tbsp Longo’s Signature White Balsamic Vinegar

2 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp salt and pepper

1 bunch green onions

8 oz small carrots, quartered lengthwise (or halved baby carrots)

1 bunch asparagus, trimmed

2 cups sugar snap peas

1 cup halved radishes

•Whisk vinegar with oil, salt and pepper.
•Trim green onions and slice off the white and light green tops (about 2 inches of the onions) from greens; slice greens for garnish.
•Toss carrots, asparagus, snap peas, radishes and green onion tops with half of the vinegar mixture. Spread out on large baking sheet lined with Longo’s Essentials Parchment Paper. (Reserve bowl used for tossing.)
•Roast in preheated 400°F oven for 15 to 20 minutes, stirring once, or until golden and tender-crisp. Return to reserved bowl and toss gently with remaining balsamic mixture.
•Transfer to a platter and sprinkle with reserved green onions.

Per serving: 80 calories