Roasted Spring Vegetables

Why You’ll Love This Recipe

Roasting vegetables enhances their taste and texture, creating a delicious contrast of tender interiors and slightly crispy edges. This recipe is simple to prepare, requires only basic ingredients, and can be customized with your favorite spring vegetables. It’s healthy, colorful, and pairs beautifully with a wide range of dishes, from grilled meats to vegetarian mains.

Ingredients

• 1 cup asparagus, trimmed and cut into 2-inch pieces

• 1 cup baby carrots, peeled

• 1 cup sugar snap peas or snow peas

• 1 cup baby potatoes, halved

• 1 cup radishes, halved

• 3 tablespoons olive oil

• 1 teaspoon dried thyme or fresh if available

• Salt and freshly ground black pepper, to taste

• Optional: fresh lemon juice or zest for finishing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 425°F (220°C).

2. In a large bowl, toss all vegetables with olive oil, thyme, salt, and pepper until evenly coated.

3. Spread the vegetables on a large baking sheet in a single layer.

4. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.

5. Optional: drizzle with fresh lemon juice or sprinkle lemon zest before serving.

6. Serve warm.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, with roasting time of 25-30 minutes, totaling around 40 minutes.

Variations

• Add spring onions or baby fennel for additional flavor.

• Toss with fresh herbs like parsley, basil, or dill before serving.

• Sprinkle with crumbled feta or goat cheese for creaminess.

• Add toasted nuts or seeds for crunch.

• Use a balsamic glaze drizzle for a tangy finish.

Storage/Reheating

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or in the microwave.

FAQs

Can I use frozen spring vegetables?

Fresh is best for roasting, but thawed and drained frozen veggies can work with adjusted cooking time.

How do I keep vegetables from soggy?

Roast at high heat and avoid overcrowding the pan for crisp edges.

Can I prepare vegetables ahead?

Yes, chop and season ahead; roast just before serving.

Are roasted vegetables healthy?

Yes, roasting retains nutrients and uses minimal oil.

Can I add protein?

Yes, toss in chickpeas or roast alongside chicken or fish.

How do I know when vegetables are done?

They should be tender and lightly browned on the edges.

Can I make this recipe vegan?

Yes, it is naturally vegan.

What oil is best for roasting?

Olive oil is preferred for flavor and crisping.

Can I use other vegetables?

Yes, zucchini, peas, or green beans work well in spring mixes.

How do I serve roasted vegetables?

Serve as a side dish or toss with grains or pasta for a main.

Conclusion

Roasted Spring Vegetables are an easy, nutritious, and delicious way to showcase seasonal produce. With their natural sweetness and slight caramelization, these vegetables make a colorful, satisfying side or light meal. Simple to prepare and adaptable, this recipe brings the fresh flavors of spring to your table effortlessly.

Roasted Spring Vegetables

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Roasted Spring Vegetables are a colorful and flavorful side dish featuring a mix of tender, lightly caramelized seasonal vegetables, perfect for celebrating spring produce with minimal effort.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

1. 1 cup asparagus, trimmed and cut into 2-inch pieces
   
   1 cup baby carrots, peeled
   
   1 cup sugar snap peas or snow peas
   
   1 cup baby potatoes, halved
   
   1 cup radishes, halved
   
   3 tablespoons olive oil
   
   1 teaspoon dried thyme or fresh if available
   
   Salt and freshly ground black pepper, to taste
   
   Optional: fresh lemon juice or zest for finishing

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Instructions

Preheat oven to 425°F (220°C).

1. In a large bowl, toss all vegetables with olive oil, thyme, salt, and pepper until evenly coated.
2. Spread the vegetables on a large baking sheet in a single layer.
3. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
4. Optional: drizzle with fresh lemon juice or sprinkle lemon zest before serving.
5. Serve warm.

Notes

1. Add spring onions or baby fennel for extra flavor.
2. Toss with fresh herbs like parsley, basil, or dill before serving.
3. Sprinkle with crumbled feta or goat cheese for creaminess.
4. Add toasted nuts or seeds for crunch.
5. Use balsamic glaze drizzle for tangy finish.
6. Store leftovers in airtight container in fridge up to 3 days.
7. Reheat gently in oven at 350°F (175°C) for 10-15 minutes or microwave.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 100
• Sugar: 6g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg