Roasted Spring Vegetables
Prep time
Cook time
Total time
Looking for a fresh, flavorful and colorful side dish? Then you've got to try these roasted spring vegetables!
Yield: 6-8 servings
  • 6 carrots, quartered lengthwise
  • 4 red potatoes, cut into ¾-inch chunks
  • 2 tbsp. olive oil, divided
  • 1 bunch asparagus, ends trimmed
  • 1 large head broccoli
  • 1 large head cauliflower
  • 2 leeks, green ends removed, halved lengthwise and chopped into three chunks
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • pinch paprika and garlic powder
  • 1 tbsp. fresh lemon juice
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, toss the potatoes and carrots in 1 tbsp. olive oil. Spread onto a rimmed baking sheet and roast for 10 minutes.
  3. Meanwhile, toss the asparagus, broccoli, cauliflower and leeks in the remaining olive oil. Remove the pan from the oven and spread the vegetables over top. Season with salt, pepper, paprika, garlic powder and lemon juice. Return to the oven and roast for 20-25 minutes. Remove and season to taste, serve immediately.
-Feel free to toss on some artichoke or halved radishes too!

Recipe source: Life Made Simple
Recipe by Life Made Simple at