Add a burst of color and flavor to your meals with these Roasted Spring Vegetables. They’re quick, easy, and absolutely delicious—perfect for any occasion!
The colors alone make this dish so appetizing and a perfect addition to any dinner. Try them with Perfect Pot Roast or Oven Roasted Rotisserie Chicken.
Table of Contents
Why We Love Roasted Veggies
- Roasted veggies are a healthy side dish, packed with vitamins and nutrients.
- This Roasted Spring vegetable recipe is quick and easy, perfect for busy weeknights.
Recipe Ingredients
- Paprika: Paprika adds a mild, sweet, and slightly smoky flavor to the dish.
- Lemon Juice: Adds a bright, tangy flavor that lifts the taste of the vegetables with a refreshing zest.
- Leeks: Leeks provide a mild, sweet onion taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Twist: Consider garnishing with fresh herbs such as parsley, thyme, oregano, or rosemary. A sprinkle of grated Parmesan cheese can add a savory touch or add a drizzle of balsamic vinaigrette for a tangy contrast. For a hint of zest, top with freshly grated lemon or orange zest.
- Seasoning Variation: Try using a mix of Italian seasoning for a Mediterranean flair, or add curry powder and turmeric for an Indian-inspired twist. A sprinkle of za’atar or sumac can give a Middle Eastern flavor.
How to Make Spring Roasted Vegetables
Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 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.
Step 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.
Expert Tips
- Use Parchment Paper: Line the baking sheet with parchment paper to prevent sticking and make cleanup easier. It also helps achieve a nice, even roast without the vegetables sticking to the pan.
- Ensure Even Cutting: Cut all vegetables to similar sizes to ensure even roasting. This prevents some pieces from burning while others remain undercooked.
FAQs
Roasted veggies go great with just about any main dish. Typically, a meat dish needs a great veggie dish like this. Try pairing them with our Instant Pot Pork Tenderloin or our Instant Pot Short Ribs for a delicious and balanced meal.
You can use a variety of other vegetables such as bell peppers, red onion, zucchini, sweet potatoes, Brussels sprouts, and butternut squash. Just be sure to cut them into similar sizes for even roasting.
Storage Info
To STORE Roasted Spring Vegetables, place them in an airtight container in the refrigerator and refrigerate for up to 4 days. You can FREEZE them for up to 2 months in a freezer-safe container.
To REHEAT, spread the vegetables on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes until warmed through. Alternatively, you can reheat them in a microwave-safe dish for 2-3 minutes, stirring halfway through.
More Veggie Recipes to Try
Roasted Spring Vegetables Recipe
Ingredients
- 6 carrots - quartered lengthwise
- 4 red potatoes - cut into 3/4-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
- 1/2 tsp ground black pepper
- pinch paprika
- pinch garlic powder
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 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.
- 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.
Healthy, quick, and delicious. I’ve already made these veggies twice this week.
I bought baby red potatoes and they took significantly longer than the extra 10 minutes the recipe said. I had cut them in halves, some of the slightly larger ones into quarters. I would suggest putting the potatoes in 20 minutes before the green vegetables. I also used canola oil as the recipe calls for roasting at 400 degrees and that is over olive oil’s smoke point.
Is 71 grams of sugar correct? Seems high.
The sugars are all naturally occurring in the vegetables.
Loved the lemon flavor on these! We make these all year long and my kids actually eat them! I love that you can put veggies that are in season too!