Roasted Spring Vegetables
Looking for a fresh, flavorful and colorful side dish? Then you’ve got to try these roasted spring vegetables! They’re quick, easy and absolutely delicious.
Roasted Broccoli and Carrots and More!
I love veggies, but I’m not a huge fan of steamed ones. Am I the only one? My kids are pretty big veggie fans as well. Roast them with a little olive oil and seasoning and I could eat the whole pan!
I thought I’d share this simple, flavorful recipe right before Easter because it’s an easy side dish to throw together for big gatherings. It’s also perfect for those busy weeknights too!
What veggies work best for roasting? You can roast just about any type of veggie, they just take different times and temperatures, so do the research to how to efficiently roast all of the vegetables you are hoping to roast.
How to Roast Vegetables
I used a variety of spring vegetables including:
- leek and
- red potatoes.
I really wanted to toss on some artichoke but our store was completely out. You could also do halved radishes too!
Once you’ve got everything chopped up, start by roasting the potatoes and carrots first. (They take the longest and you don’t want to overcook the rest of the veggies).
After about 10 minutes toss on the rest, season and roast until they’re nice and crispy (about 20 minutes).
Remove from the oven, season with salt and pepper to taste and enjoy warm!
We love making this as a side dish for special occasions and when we have odds and ends left in the fridge and on the counter… which we somehow always do. It’s mostly all prep work, the oven does the rest. I hope you’ll enjoy these easy, delicious roasted spring vegetables as much as we do!
Fresh or frozen veggies? Using frozen vegetables is possible, just make sure to heat the pan before adding the vegetables. This can be done by placing olive oil on your sheet pan and placing it in the oven while it preheats.
You can also turn the heat up higher for frozen veggies than for fresh veggies. The higher heat will help the extra water evaporate quickly. Luckily frozen veggies contain the same nutrients that fresh veggies do.
How to know if the vegetables are coated? You want to make sure that the veggies are coated, but not drenched. You can actually make your roasted vegetables soggy rather than crisp!
How do you know when they are done? The root vegetables should be fork tender and all vegetables should be slightly browned but not quite burned.
Size to cut veggies to? Make them all equal as best as you can. If there are too small of chunks they will burn before the other ones are cooked through. If you are roasting different vegetables together have smaller cuts of the vegetables that take longer to roast and bigger pieces of the easier roasting vegetables. For example, your bell pepper slices should be bigger than your potato slices.
Making Ahead, Storing + More
Can you make this ahead of time? Roasting veggies ahead of time isn’t the best option because they tend to get soft quickly and don’t retain that delicious crisp texture. Try to make your veggies right before serving.
STORE these in the fridge and either REHEAT in the microwave or in the oven to get a crispier texture.
You can FREEZE them for up to 3 months. After freezing the veggies you should probably use them in smoothies or stews where the texture doesn’t need to be super crispy. The taste will still be there!
What to serve with? Roasted veggies go great with just about any main dish. Typically a meat dish needs a great veggie dish like this. Try our instant pot pork tenderloin or our instant pot short ribs
Roasted Spring Vegetables Recipe
- 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
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- pinch paprika
- pinch garlic powder
- 1 tbsp lemon juice
- Preheat oven to 400 degrees.
- 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.