Lunch: Roasted Spring Vegetables

Recipe by The Bon Appétit Test Kitchen High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Roasted Spring Vegetables

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Ingredients

1 pound assorted spring vegetables (such as 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

Instructions

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.

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