Roasted Seasonal Spring Vegetables: Easy Recipe, Amazing Flavor

Roasted Seasonal Spring Vegetables, a vibrant symphony of flavors, transports me straight back to my grandmother’s sun drenched kitchen. The air, thick with the aroma of herbs and gently caramelizing vegetables, was an invitation to simple pleasures. This recipe, reminiscent of those cherished moments, celebrates the fresh bounty of spring. These Roasted Seasonal Spring Vegetables are so easy and guaranteed to brighten any meal!

Why You Will Love This Roasted Seasonal Spring Vegetables Recipe

This spring roasted vegetables recipe is more than just a side dish; it’s a celebration of spring! It’s quick, deeply satisfying, and bursting with fresh, earthy flavors. What I love most is its versatility. Toss in whatever vegetables are freshest at your local market for a truly personalized culinary experience.

These Roasted Seasonal Spring Vegetables provide an incredibly satisfying experience. You’ll love how the natural sweetness of the vegetables intensifies when roasted, creating a delightful contrast to the savory herbs and garlic. It’s a vibrant and flavorful way to add more vegetables to your diet, and it’s guaranteed to earn rave reviews at any gathering.

Follow us on Pinterest for more delightful springtime recipes and cooking inspiration!

Ingredients Needed for This Roasted Seasonal Spring Vegetables Recipe

• 1 pound asparagus, trimmed and cut into 2 inch pieces
• 1 pound baby carrots, halved lengthwise if thick
• 1 pound cremini mushrooms, quartered
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Juice of 1 lemon

How to Make This Roasted Seasonal Spring Vegetables Recipe

1. 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

1. 2. In a large bowl, combine the asparagus, carrots, mushrooms, bell peppers, red onion, and minced garlic.

1. 3. Drizzle the vegetables with olive oil, ensuring they are lightly coated. Add the fresh thyme and rosemary, salt, and pepper. Toss everything together until the vegetables are evenly seasoned.

1. 4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.

1. 5. Roast for 20 to 25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through to ensure even cooking.

1. 6. If desired, sprinkle the roasted vegetables with grated Parmesan cheese during the last 5 minutes of cooking.

1. 7. Remove from the oven and squeeze the juice of one lemon over the vegetables. Toss gently to combine.

1. 8. Serve immediately and enjoy! You can also let them cool and add them to Fresh Spring Green Salad 2!

How to Serve This Roasted Seasonal Spring Vegetables Recipe

These Roasted Seasonal Spring Vegetables make a perfect side dish for grilled chicken, fish, or steak. Consider pairing them with crusty bread to soak up all the delicious juices.

For a vegetarian option, serve them over quinoa or couscous with a dollop of Greek yogurt. A sprinkle of toasted pine nuts or chopped fresh parsley adds a delightful finishing touch. They are also delicious served cold in salads.

How to Store This Roasted Seasonal Spring Vegetables Recipe

Allow the leftover Roasted Seasonal Spring Vegetables to cool completely before storing.

Refrigerate in an airtight container for up to 3 days.

Freezing is not recommended, as the vegetables may become mushy upon thawing.

To reheat, spread the vegetables on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat or microwave in short intervals.

Tips to Make This Roasted Seasonal Spring Vegetables Recipe

• For best results, use fresh, high quality seasonal vegetables.
• Don’t overcrowd the baking sheet. Roast in batches if necessary.
• Adjust the seasoning to your liking. Feel free to add a pinch of red pepper flakes for a little heat.
• If you don’t have fresh herbs, you can use dried herbs, but use half the amount.
• For extra flavor, add a splash of balsamic vinegar during the last few minutes of roasting.
• You can also change up the protein with Oven Roasted Shrimp for variety!

Helpful Notes for This Roasted Seasonal Spring Vegetables Recipe

The cooking time may vary depending on your oven and the size of the vegetables. Keep an eye on them and adjust accordingly.

If you don’t have all the vegetables listed in the recipe, feel free to substitute with other spring vegetables such as snap peas, radishes, or spring onions.

High quality olive oil adds a better flavor to the vegetables.

Variation of This Roasted Seasonal Spring Vegetables Recipe

For a Mediterranean twist, add some chopped Kalamata olives, feta cheese, and oregano to the Roasted Seasonal Spring Vegetables.

Another variation is to add a drizzle of maple syrup or honey for a touch of sweetness.

For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce. Feel free to add other vegetables such as artichokes from our Perfectly Roasted Oven Vegetables recipe.

Conclusion

I hope you enjoy this vibrant and flavorful recipe for Roasted Seasonal Spring Vegetables. It’s a simple, healthy, and delicious way to celebrate the flavors of spring. Feel free to get creative and customize it to your liking. If you give this Roasted Seasonal Spring Vegetables recipe a try, please leave a comment below and let me know how it turns out!

Print