Spring has sprung, and it is time to gather some friends, hit the local farmers markets, roast some veggies and chill out over a great glass of wine from Locals.
1 lb assorted spring vegetables (such as carrots, asparagus,
radishes, spring onions, sugar snap peas), trimmed or peeled if needed, cut
Into same size pieces.
4 unpeeled garlic cloves
2Tbsp. olive oil
Kosher salt and freshly ground pepper (to taste)
Preheat oven to 450 degrees, wash and pat dry vegetables, combine
veggies, garlic, and oil in a large bowl. Season with salt and pepper to taste
toss to coat. Spread out in a single layer on rimmed baking sheet. Roast, stirring halfway
through, until tender, golden brown and charred in spots (about 20 minutes). Serve warm
or at room temperature, with a glass of Praxis Viognier or The Choir both from Locals. Yummy.