Grilled Swordfish and Roasted Spring Vegetables Ingredients For the Spring Vegetables: 8 peeled and sliced baby carrots 1/3 pound of trimmed green beans 20 asparagus stalks cut in half 15 radishes sliced in half 6 green onions sliced longways 1 head of trimmed cauliflower 2 pounds of sliced fingerling potatoes 20 peeled Cippolini onions 1