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Roasted Spring Vegetables

This colorful and tasty recipe was inspired by Edible Omaha's Spring 2013 recipe for roasted radishes and the variety of Spring vegetables at the farmers' market right now. For a healthier version, skip the browned butter. Enjoy!











  • 20 medium radishes
  • 2 pounds asparagus
  • 2 pounds turnips
  • 1 pounds carrot
  • 2-3 tablespoons olive oil
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice


  1. Preheat oven to 450°.
  2. Grease a 9x13-inch baking sheet with olive oil or butter.
  3. It isn't necessary to peel any of the vegetables. Wash and half radishes, cut asparagus spears to 3-4 inch pieces, quarter turnips, and cut carrots to 1 inch pieces.
  4. In medium bowl, stir together vegetables and olive oil until coated. Pour onto prepared baking sheet; sprinkle lightly with salt. Roast in oven, stirring occasionally, about 20 minutes or until fork pierces a carrot easily. Add an additional pinch of kosher salt, if desired. Move to a serving bowl and set aside; keep warm.
  5. Preheat small skillet over medium-high heat. Add butter and a pinch of kosher salt, and cook until butter browns, about 3 minutes. Swirl skillet frequently to prevent burning. Remove skillet from heat; cool for 1 minute and stir in fresh lemon juice. Note: If you add the lemon juice too soon, the butter will spatter.
  6. Pour brown butter over vegetables and stir to coat. Serve immediately.