Description
A delightful medley of spring vegetables roasted to perfection with a sweet brown sugar glaze, perfect for any Easter gathering.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 1 lb baby carrots
- 1 cup snap peas
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine asparagus, baby carrots, and snap peas.
- In a separate bowl, whisk together olive oil, brown sugar, salt, black pepper, garlic powder, and balsamic vinegar.
- Pour the glaze over the vegetables and toss to coat.
- Spread the glazed vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Serve warm as a side dish for your Easter meal.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, stir in a skillet over medium heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 6g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg