Sheet Pan Spring Vegetables are a colorful and healthy mix of fresh veggies like asparagus, bell peppers, and zucchini, all roasted together for tasty goodness. It’s simple and quick!
One of my favorite things? The clean-up is super easy! Just toss everything on one pan, bake, and voilà! Perfect side dish for any meal or on its own. Plus, it looks so bright on the table! 🌈
Key Ingredients & Substitutions
Potatoes: Baby red, yellow, or fingerling potatoes are perfect for this dish. If you don’t have these, try using regular white or Yukon gold potatoes, just cut them smaller so they cook evenly.
Asparagus: Fresh asparagus adds crunch and flavor. If it’s out of season, green beans or broccoli can be good alternatives.
Carrots: I love using sweet carrots for their flavor. You can substitute with parsnips for a sweeter option or use bell peppers for a different taste.
Chickpeas: These add protein and texture. If you want a different legume, use canned white beans or lentils, but add them later to avoid overcooking.
Herbs: Thyme and oregano are great, but if you have Italian seasoning handy, that works too. Fresh herbs always uplift the dish more than dried, if you can find them!
How Can I Ensure Even Cooking for all the Vegetables?
Cutting your vegetables into similar sizes is key to even cooking. For this recipe, aim for uniform bite-sized pieces. Using a high oven temperature helps everything roast nicely.
- Prep Veggies: Wash and trim each veggie before cutting. Make sure the potatoes, carrots, and other veggies are roughly the same size.
- Single Layer: Spread the veggies out in a single layer on the sheet pan. Crowding them makes them steam instead of roast.
- Stagger Cooking Times: Since asparagus cooks faster, add it halfway through the cooking time to prevent it from overcooking.
Following these tips will help to create a colorful and tasty dish, with all vegetables perfectly roasted!
How to Make Sheet Pan Spring Vegetables
Ingredients You’ll Need:
For the Vegetable Medley:
- 1 lb baby red, yellow, and/or fingerling potatoes, halved or quartered if large
- 1 bunch asparagus, woody ends trimmed
- 4-5 medium carrots, peeled and cut into sticks
- 1 cup chickpeas (canned, drained, and rinsed)
- 1 red onion, peeled and cut into wedges
- 1 shallot, peeled and halved
For Seasoning:
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Optional: a splash of lemon juice or zest for brightness
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35-40 minutes to cook, including roasting time. In total, you should plan for about an hour from start to finish for a colorful and vibrant dish!
Step-by-Step Instructions:
1. Prepping the Oven:
First, preheat your oven to 425°F (220°C). This high temperature will help roast the vegetables beautifully. Line a large sheet pan with parchment paper or give it a light greasing to prevent sticking.
2. Preparing the Vegetables:
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. This helps them cook evenly. Next, prepare the carrots by peeling them and slicing them into sticks to match the size of the potatoes.
3. Mixing It Up:
In a large bowl, combine the potatoes, carrots, chickpeas, red onion wedges, and shallot halves. Give it a good stir to mix everything together!
4. Seasoning the Veggies:
Add the olive oil, minced garlic, thyme, oregano, salt, and pepper to your bowl. Toss everything very well until all the vegetables are nicely coated with the seasoning mix.
5. Spreading on the Sheet Pan:
Now, arrange the seasoned vegetables on the sheet pan in a single layer. Make sure they aren’t crowded; this will allow them to roast instead of steam.
6. First Round of Roasting:
Pop the sheet pan into your preheated oven and roast for about 20 minutes. This allows the potatoes and carrots to start getting tender and a bit golden.
7. Adding the Asparagus:
After 20 minutes, take the pan out and add the trimmed asparagus spears evenly across the pan. Gently toss them with the other veggies to mix everything together.
8. Final Roasting:
Return the pan to the oven for another 12-15 minutes. Keep an eye on the vegetables; you want them to be fork-tender and lightly browned, while the asparagus should be crisp-tender.
9. Serving Your Dish:
Once done, remove the sheet pan from the oven and transfer everything to a serving dish. This colorful medley is ready for its moment!
10. Garnishing:
To finish, sprinkle fresh chopped parsley on top and add a splash of lemon juice or zest if you’re feeling zesty. This adds a lovely brightness to the dish!
11. Enjoy!
Serve your roasted spring vegetables warm as a delightful side dish or a light main meal. Enjoy the vibrant flavors and colors!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute your favorite seasonal vegetables. Good alternatives include broccoli, zucchini, bell peppers, or even cauliflower. Just make sure to adjust cooking times as needed, since some vegetables may require less time to roast.
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! The chickpeas add protein and heartiness, making it a satisfying option on their own without any animal products.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave until heated through. For added crispiness, you can also re-roast them in the oven for a few minutes.
Can I Prep This Dish in Advance?
Yes! You can chop all your vegetables and toss them with the oil and seasonings a day ahead. Just cover and keep them in the fridge. When you’re ready to cook, spread them on the sheet pan and roast as instructed!