Roasted Spring Vegetables Recipe
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!
Servings: 6 servings
Calories: 235kcal
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
- 1/2 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.
Notes
To STORE Roasted Spring Vegetables, place them in an airtight container 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.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 311mg | Potassium: 1470mg | Fiber: 9g | Sugar: 10g | Vitamin A: 11264IU | Vitamin C: 92mg | Calcium: 102mg | Iron: 4mg
