roasted spring veggies

(slightly charred assorted spring vegetables)

1/2 pound Assorted Spring Vegetables

(fennel, carrots, cauliflower, asparagus, broccoli, radishes, onions)

2 tbsp Avocado Oil

1 Lime, juiced

Sea Salt and Pepper, to taste

preheat oven to 450°. toss vegetables with avocado oil and season with salt and pepper. 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. remove from oven and top with lime juice, toss to evenly coat vegetables and serve.