Ingredients:

  • 1 lb baby carrots, scrubbed
  • 1 lb baby gold potatoes, halved
  • 0.5 lb parsnips, sliced into 1/4 inch rounds
  • 3 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb asparagus, woody ends trimmed
  • 1 cup sugar snap peas
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh mint leaves, torn
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: Let it fully reach temp so the veg sizzles immediately upon contact.
  2. In a large mixing bowl, toss the baby carrots, halved baby gold potatoes, and sliced parsnips with 2 tablespoons of olive oil and sea salt.
  3. Spread the root vegetables in a single layer on a large rimmed baking sheet. Note: Give them space; if they touch too much, they'll steam instead of roast.
  4. Roast the root vegetables in the oven for 20 minutes until the potatoes develop a golden brown crust and carrots soften.
  5. While the root vegetables are roasting, whisk together the honey, fresh lemon juice, minced garlic, and cracked black pepper in a small bowl.
  6. Remove the baking sheet from the oven. Push the root vegetables to the sides to create a clearing in the middle.
  7. Add the trimmed asparagus and sugar snap peas to the center. Drizzle with 1 tablespoon of olive oil and the honey lemon glaze, tossing gently to coat.
  8. Return the pan to the oven and roast for an additional 10 minutes until the asparagus is tender crisp and the glaze is bubbly.
  9. Remove from the oven and garnish with fresh torn mint, chopped parsley, and lemon zest before serving.