What are the best vegetables to use for roasting in the spring?

Asparagus, radishes, carrots, peas, and new potatoes are excellent choices for roasting in the spring. Their sweetness intensifies with roasting, creating a delicious flavor profile.

How do I prevent my roasted vegetables from becoming soggy?

Ensure the vegetables are dry before roasting and don't overcrowd the pan. Overcrowding steams the vegetables, preventing proper browning. Roasting at a high temperature (around 400°F/200°C) also helps.

What's the best way to season roasted spring vegetables?

A simple combination of olive oil, salt, pepper, and fresh herbs like thyme or rosemary is often enough. You can also add a touch of garlic powder or lemon zest for extra flavor.

Can I roast frozen vegetables instead of fresh?

While fresh vegetables are ideal, you can roast frozen vegetables. Be sure to thaw them completely and pat them dry before roasting to remove excess moisture. This will help them brown better.

5 Best Roasted Seasonal Spring Vegetables: Ultimate Easy Guide

Name: Roasted Seasonal Spring Vegetables: Easy Recipe, Amazing Flavor
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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

Description

A vibrant mix of asparagus, carrots, mushrooms, bell peppers, and red onion, roasted to perfection with herbs and lemon juice.

Ingredients

Scale

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

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the asparagus, carrots, mushrooms, bell peppers, red onion, and minced garlic.
Drizzle the vegetables with olive oil, thyme, rosemary, salt, and pepper. Toss to coat.
Spread the vegetables in a single layer on the baking sheet (use two sheets if necessary).
Roast for 20 to 25 minutes, flipping halfway through, until tender and slightly caramelized.
Sprinkle with Parmesan cheese (optional) during the last 5 minutes.
Remove from the oven and squeeze the juice of one lemon over the vegetables. Toss gently to combine.
Serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: Mediterranean

Nutrition

Calories: 150
Sugar: 6g
Sodium: 250mg
Fat: 8g
Saturated Fat: 2g
Carbohydrates: 15g
Fiber: 4g
Protein: 4g
Cholesterol: 5mg

Keywords: spring vegetables, roasted vegetables, side dish, healthy