1 pound assorted spring vegetables (such as carrots, asparagus, radishes, baby summer squashes, spring onions, or sugar snap peas), trimmed or peeled or cut into bite-sized pieces
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Preheat the oven to 450°F.
Line a rimmed baking sheet with parchment paper.
Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat.
Spread the veggies out in a single layer on a baking sheet. Roast for 20 minutes, stir, then roast an additional 10 to 15 minutes until tender, golden brown, and charred in spots.
Serve warm or at room temperature.
MAKES 4 TO 6 SERVINGS