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Roasted Spring Vegetables Recipe

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Roasted Spring Vegetables combine colorful seasonal produce with olive oil, garlic, herbs, and fresh lemon. High-heat roasting creates tender vegetables with deliciously caramelized edges for an easy and flavorful side dish.

Ingredients

  • Baby potatoes
  • Carrots
  • Asparagus
  • Radishes
  • Fresh or frozen peas
  • Red onion
  • Garlic
  • Olive oil
  • Salt
  • Black pepper
  • Dried or fresh thyme
  • Fresh lemon juice
  • Lemon zest
  • Fresh parsley, optional

Instructions

  1. Preheat the oven to 425°F (220°C) and prepare a large rimmed baking sheet.
  2. Wash and thoroughly dry the vegetables. Halve the baby potatoes and radishes, slice the carrots, cut the red onion into wedges, and trim the woody ends from the asparagus.
  3. Place the potatoes and carrots on the baking sheet. Toss with some of the olive oil, salt, black pepper, and thyme, then spread them into a single layer.
  4. Roast the potatoes and carrots for about 15 minutes.
  5. Remove the baking sheet from the oven. Add the asparagus, radishes, red onion, and minced garlic. Drizzle with the remaining olive oil and gently toss to coat.
  6. Return the baking sheet to the oven and roast for another 15 to 20 minutes, stirring once if needed, until the vegetables are tender with lightly browned edges.
  7. Add the peas during the final few minutes of roasting and cook just until heated through.
  8. Remove the vegetables from the oven and finish with fresh lemon juice and lemon zest. Adjust the salt and black pepper to taste and garnish with fresh parsley if desired.

Notes

  • Broccoli, cauliflower, green beans, zucchini, spring onions, turnips, and sugar snap peas can be substituted or added depending on seasonal availability.
  • For a Mediterranean-inspired variation, add oregano and finish with crumbled feta cheese.
  • Add toasted pine nuts or sliced almonds before serving for extra crunch.
  • For a sweeter flavor, drizzle the vegetables with a small amount of honey before roasting.
  • Add crushed red pepper flakes with the seasonings for a little heat.
  • Serve over quinoa, couscous, rice, or another cooked grain for a more substantial dish. Chickpeas can also be added before roasting.
  • Dry the vegetables thoroughly and avoid overcrowding the baking sheet to encourage browning instead of steaming.
  • Vegetables can be washed and chopped ahead of time and refrigerated separately, but roast them shortly before serving for the best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 400°F (200°C) oven for 8 to 10 minutes or use an air fryer to restore the roasted texture.
  • Freezing is not recommended for the best texture because delicate vegetables such as asparagus and radishes can soften after thawing.

Nutrition

Find it online: https://thefamilycooking.com/roasted-spring-vegetables-recipe/