Roasted Radishes with Baby Cauliflower

Capture the bounty of spring with this colorful, roasted vegetable recipe with a simple seasoning to highlight the fresh flavor of the season. By roasting the vegetables in stages in our versatile Everyday Pan, each ingredient emerges tender and caramelized to perfection. Feel free to substitute your preferred spring vegetables, making sure to start with heartier root vegetables such as potatoes and turnips and ending with more tender additions like sugar snap peas or green beans. The bounty is a bright counterpoint to a rich strata or hearty quiche for brunch.

2 tablespoons melted butter

1 bunch radishes, cut in half

Salt

Freshly ground black pepper

Olive oil

8 ounces baby cauliflower, broken into florets

8 ounces asparagus, trimmed

Preheat oven to 425°F.

Place the melted butter and radishes in a large, wide pan. Season with salt and pepper then toss to coat the radishes in the butter. Arrange the radish halves so they are cut side down. Place in the preheated oven and cook for 10 minutes.

Season the cauliflower with olive oil, salt and pepper. Set aside. After the radishes have cooked, add the cauliflower to the pan and toss to combine with the radishes. Return to the oven and cook for 10 minutes.

Season the asparagus with olive oil, salt and pepper.  Remove pan from the oven and add the asparagus and toss to combine, then return pan back to the oven. 

Cook until all the vegetables are browned and tender, about 5 minutes longer. Remove the roasted vegetables from the oven and season to taste with more salt and pepper if needed.