Side dishe for 4

Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 oz medium rainbow carrots; 9 oz radishes; 1 shallot; 2 tbsp olive oil; 1 1/2 tsp herbs de provence; salt (optional); 12 oz asparagus; 2 tsp honey; 2 tsp fresh lemon juice; 2 tsp dijon mustard

$5.72for 435 minServes 4

Carrots, radishes, shallot, and asparagus roast with herbs before being coated in a bright honey mustard dressing.

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Carrots, 0.75 lb$1.09/lb typical	0.75 lb	$0.82Typical price
	Radishes, 0.55 lb$1.99/lb typical	0.55 lb	$1.12Typical price
	Leeks and shallots, 0.15 lb$3.49/lb typical	0.15 lb	$0.54Typical price
	Asparagus, 0.75 lb$3.49/lb typical	0.75 lb	$2.62Typical price
	Juice, 0.25 oz$0.04/oz typical	0.25 oz	$0.01Typical price
Total for the servings shown		$5.72

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsHoney or maple syrupMustard, mayo, ketchup

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

French Vegetarian Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter Spring

Typical price

$1.43 per serving$5.72 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

12 oz medium rainbow carrots
9 oz radishes
1 shallot
2 tbsp olive oil
1 1/2 tsp herbs de provence
salt (optional)
12 oz asparagus
2 tsp honey
2 tsp fresh lemon juice
2 tsp dijon mustard

Steps

Heat the oven to 425 F and line a large rimmed baking sheet with the carrots, radishes, shallot, olive oil, herbs, salt, and pepper.
Roast the vegetables for 15 minutes.
Add the asparagus to the baking sheet and roast for 10 minutes more.
Whisk the honey, lemon juice, and Dijon mustard in a small bowl.
Toss the hot vegetables with the dressing before serving.