Spring Roasted Vegetables

Name: Spring Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 pounds new potatoes (quartered); 4 cups cauliflower (broken into florets); 2 leeks (large, (about 1 1/2 cups chopped), cut in half moons); 1-2 tablespoons avocado oil (or olive oil); sea salt (to taste); black pepper (to taste); 1 pound asparagus (ends trimmed, cut into 2-inch pieces); 1 lemon (thinly sliced )

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

roasted vegetables spring roasted vegetables

Ingredients

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1 1/2 pounds new potatoes (quartered)4 cups cauliflower (broken into florets)2 leeks (large, (about 1 1/2 cups chopped), cut in half moons)1-2 tablespoons avocado oil (or olive oil)sea salt (to taste)black pepper (to taste)1 pound asparagus (ends trimmed, cut into 2-inch pieces)1 lemon (thinly sliced)

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Instructions

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Step 1

Line a baking tray with parchment paper and set aside. Preheat oven to Convection Bake at 425º F. (if your oven is not convection, preheat to 450º F.)

Step 2

Add the sliced potatoes, cauliflower, and leeks to the baking tray. Drizzle with avocado oil, and generously season with salt and pepper.

Step 3

Roast the vegetables for 25 minutes.

Step 4

Add the chopped asparagus, and toss into the roasted vegetable mix. Top the vegetables with lemon slices, and return to the oven for an additional 10 minutes.

Step 5

Optionally garnish the vegetables with fresh herbs, like Italian parsley or chopped basil. Serve hot.