Roasted Spring Vegetables Recipe
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.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Calories: 1615kcal
- 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.
Calories: 1615kcal | Carbohydrates: 297g | Protein: 65g | Fat: 36g | Saturated Fat: 5g | Sodium: 2067mg | Potassium: 10710mg | Fiber: 70g | Sugar: 71g | Vitamin A: 71361IU | Vitamin C: 1094mg | Calcium: 890mg | Iron: 29mg