Roasted Spring Vegetables are a colorful mix of seasonal veggies like carrots, asparagus, and bell peppers. Tossed with olive oil and herbs, they shine with flavor and crispness!
There’s something magical about the colors in this dish! I love to serve it with grilled meat or on its own — it’s like a party on a plate. Plus, it’s super easy to make! 🌱
Ingredients & Substitutions
Asparagus: Choose firm, bright green asparagus for the best flavor. If it’s out of season, green beans or snap peas can work as a substitute.
Baby Potatoes: I love using baby potatoes for their creamy texture. If you can’t find them, regular potatoes cut into bite-sized pieces will do just fine.
Carrots: Fresh carrots add sweetness and crunch. You can swap in parsnips or zucchini if you prefer or have those on hand.
Cherry Tomatoes: Vined tomatoes taste better and hold their shape while roasting. If unavailable, use standard tomatoes, chopped, although they may become softer.
Red Onion: For a sweet flavor, red onions are perfect. You could also use yellow onions or shallots for a milder taste.
Cauliflower: Cauliflower adds great texture. Broccoli is a tasty alternative if you prefer.
Herbs and Spices: I suggest fresh herbs if available, as they brighten flavors. You can swap dried Italian herbs for mixed herbs or Italian seasoning.
How Do I Get Perfectly Roasted Vegetables?
Roasting vegetables can be a bit tricky, but with some attention, you can achieve wonderful results. The key is all about the preparation and cooking process.
- Preheat the oven to 425°F (220°C) for that nice golden color.
- Cut veggies into uniform sizes to ensure even cooking. This means your potatoes should be about the same size as your carrot sticks.
- Don’t overcrowd the baking sheet. Spread them out in a single layer so they roast instead of steam.
- Turn the veggies halfway through roasting. This helps them brown evenly on all sides.
- Look for a slight char or browning at the edges. This adds delicious flavor!
How to Make Roasted Spring Vegetables
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch asparagus, trimmed
- 1 cup baby potatoes, halved or quartered
- 2 large carrots, cut into sticks
- 1 cup cherry tomatoes (on the vine if possible)
- 1 red onion, cut into wedges
- 1 cup cauliflower florets
Seasoning:
- 3 tbsp olive oil
- 2 tsp dried Italian herbs (oregano, thyme, rosemary)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Garnish:
- Fresh parsley, chopped (for garnish)
- Fresh dill, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to roast, making it a perfect side dish that’s ready in under an hour! Just gather your ingredients, prep them, and relax while they roast in the oven.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get it nice and hot to roast our veggies perfectly!
2. Prepare the Vegetables:
Wash and chop the vegetables. Trim the ends off the asparagus, halve or quarter the baby potatoes, cut the carrots into sticks, slice the red onion into wedges, and break the cauliflower into florets. All veggies should be roughly the same size for even cooking.
3. Mix the Vegetables:
In a large mixing bowl, toss together the asparagus, potatoes, carrots, cherry tomatoes, red onion, and cauliflower. This will create a colorful mix!
4. Season the Vegetables:
Drizzle the olive oil over the vegetables. Then, add the minced garlic, dried Italian herbs, and a sprinkle of salt and pepper. Use your hands or a spatula to toss everything together until the vegetables are well coated.
5. Arrange for Roasting:
Spread the veggies in a single layer on a large baking sheet or roasting pan. Give them a little space—they need room to roast and get that lovely golden color!
6. Roast the Vegetables:
Put the baking sheet in the oven and roast for about 25-30 minutes. Remember to stir or turn the veggies halfway through cooking to ensure they cook evenly and get slightly charred.
7. Serve It Up:
Once the vegetables are tender and beautifully roasted, take them out of the oven. Transfer them to a serving platter and sprinkle fresh parsley and dill on top for a pop of flavor and color!
8. Enjoy!
Serve these warm as a delicious side dish or even as a light main course. They’re healthy, colorful, and oh-so-tasty!
Enjoy your beautifully roasted spring vegetables!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to switch out any vegetables based on what you have on hand or what’s in season. Good alternatives include bell peppers, zucchini, or even Brussels sprouts!
How Do I Know When the Vegetables Are Done?
The vegetables are done when they are tender and have some golden, charred spots. You can easily poke them with a fork to check for tenderness; if it goes in easily, they’re ready!
Can I Make This Recipe Vegan?
Yes, this recipe is naturally vegan! Just ensure that any added herbs or seasonings are also plant-based, which they typically are. Enjoy guilt-free roasted goodness!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave, but for the best texture, warming them in the oven will help maintain that roasted flavor.