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



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.