Roasted Spring Vegetables
Come spring, there are a number of long, slender, green vegetables that happen to cook at the same rate, so roast a variety together on a single sheet pan for a special side dish that takes as much effort as your default green beans. The scallions add a bittersweet onion-y flavor, although you could use green garlic, ramps or spring onions instead. Serve anytime you need a side of green vegetables — like with baked fish or a creamy pasta — or turn the combination into a big salad with lettuces and a mustard vinaigrette.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1bunch scallions (about 5 ounces), roots trimmed, then halved crosswise
- 1bunch asparagus maximum ½-inch-thick (about 1 pound), woody ends trimmed
- ½pound green beans, stem ends trimmed
- 1tablespoon extra-virgin olive oil
- Salt and black pepper
- Lemon zest, sliced radishes or a combination (optional, for serving)
Instructions
Step 1
Heat the oven to 425 degrees. If your scallions are especially thick, halve the white parts lengthwise. On a sheet pan, toss together the scallions, asparagus, green beans and oil. Season with salt and pepper, then spread into an even layer. (It’s OK if vegetables are overlapping.) Roast without stirring until tender and golden in spots, 15 to 20 minutes. Garnish with radishes, if using, and season the radishes with salt and pepper. Top with lemon zest if desired.