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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.

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

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

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