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Spring Vegetables Roast

The Classic Catering People
Spring Vegetables Roast
Spring Vegetables Roast (Photo courtesy of The Classic Catering People)
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Spring Vegetables Roast

Spring Vegetables Roast

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Course Side

Ingredients
  

  • 4 oz. asparagus pencil
  • 4 oz. carrots peeled
  • 4 oz. haricots verts (green beans)
  • 4 oz. cremini mushrooms
  • 4 garlic cloves unpeeled
  • 2 tbs. olive oil
  • 2 tbs. dehydrated honey
  • sea salt
  • freshly ground pepper

Instructions
 

  • Poach vegetables until al dente.
  • Preheat oven to 450°F.
  • Combine vegetables, garlic, dehydrated honey and oil in a large bowl.
  • Season with salt and pepper; toss to coat.
  • Spread out in a single layer on a rimmed baking sheet.
  • Roast in oven, stirring halfway through, until tender.
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