Roasted Baby Spring Vegetables - cooking recipe

Ingredients

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallot
1 lb baby carrots, with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
2 cups sliced asparagus (2-inch slices, about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Preparation

Preheat oven to 500\u00b0.
Combine vinegar and shallots in a small bowl; set aside.
Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
Bake at 500\u00b0 for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
Return pan to oven; bake 5 minutes. Stir in parsley and chives.