1 pound assorted spring vegetables (such as raw carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper
Preparation
Preheat oven to 450°F.
Combine vegetables, garlic, 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, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes.
Serve warm or at room temperature.
