Roasted Spring Vegetables are a colorful and tasty way to enjoy fresh veggies! Imagine carrots, asparagus, and bell peppers, all baked until they’re nicely caramelized.
It’s super easy to make! I usually toss them with a drizzle of olive oil and a sprinkle of salt. The best part? They’re great as a side dish or tossed in a salad. Yum! 🥕🌽
Key Ingredients & Substitutions
Baby Carrots: These little beauties are colorful and sweet. You can use regular carrots, too; just cut them into sticks. I love the variety of colors for a vibrant dish!
Baby Potatoes: They are perfect for roasting due to their creamy texture. If you don’t have baby potatoes, any small potatoes will work. You can even use diced sweet potatoes for a different flavor!
Asparagus: Fresh asparagus adds a nice crunch. If it’s out of season, you can swap it for green beans or broccoli, which roast beautifully too.
Onions: Any onion is great here, but I prefer spring onions for a milder taste. Regular onions can be used; just adjust the quantity since they are stronger in flavor.
Olive Oil: This is essential for flavor and roasting. You can substitute with melted butter or avocado oil if you’re looking for a different taste or if you’re out of olive oil.
How Can I Get Perfectly Roasted Vegetables?
Getting that perfect roast can be tricky, but following a few tips helps! The key is to roast at a high temperature and not overcrowd your pan. This allows moisture to escape and ensures crispy edges.
- Preheat the oven to 400°F (200°C) for that golden finish.
- Cut your vegetables evenly so they cook at the same rate.
- Spread vegetables out in a single layer; if they’re too close together, they’ll steam instead of roast.
- Turn them halfway through roasting to make sure they brown evenly.
Remember, every oven is different, so keep an eye on them towards the end. Happy roasting!
How to Make Roasted Spring Vegetables
Ingredients You’ll Need:
For the Vegetables:
- 12 baby carrots (mixed colors if available), tops trimmed
- 20 baby potatoes, halved
- 1 bunch asparagus, trimmed
- 8 small spring onions or pearl onions, halved or whole depending on size
- 1 small red onion, cut into wedges
For the Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and black pepper, to taste
For Garnish (optional):
- Fresh parsley or herbs
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 30-40 minutes to roast, totaling around 40-50 minutes. You’ll love how quick it is to bring together this colorful dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This hot temperature is essential for getting those nice, crispy edges on your veggies!
2. Prepare the Vegetables:
Give your baby carrots and asparagus a good wash, then trim them. Halve the baby potatoes and the spring onions, and cut the red onion into wedges. All these fresh veggies are going to roast beautifully!
3. Mix the Veggies:
In a large mixing bowl, toss together the baby carrots, baby potatoes, asparagus, spring onions, red onion, and pearl onions. Get all those lovely colors combined!
4. Season the Vegetables:
Drizzle the olive oil over the mixed veggies. Then sprinkle in the minced garlic, dried thyme, dried rosemary, and add salt and black pepper to taste. Use your hands or a big spoon to toss everything well so all the veggies are coated in that delicious mixture.
5. Arrange for Roasting:
Spread the seasoned vegetables out in a single layer on a large roasting pan or baking sheet. Make sure not to overcrowd them—this allows them to roast evenly and get that nice browning.
6. Roast the Vegetables:
Pop the pan into your preheated oven and roast for about 30-40 minutes. Make sure to turn the veggies halfway through cooking to ensure they roast evenly and get those crispy edges!
7. Serve and Enjoy:
Once done, remove the roasted veggies from the oven and transfer them to a lovely serving platter. If you like, sprinkle some fresh parsley or herbs on top for a pop of color and freshness.
8. Dig In:
Serve these wonderful roasted spring vegetables warm as a delightful side dish or mix them into a vegetarian main course. Enjoy the taste of spring!
Can I Use Different Vegetables?
Absolutely! You can substitute other seasonal vegetables like zucchini, bell peppers, or mushrooms. Just keep in mind the cooking times, as some vegetables may roast faster than others!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can gently reheat them in the microwave or oven, but be careful not to overcook, as they can become mushy.
Can I Use Fresh Herbs Instead of Dried?
Yes! Fresh herbs add great flavor. Use about 1 tablespoon of fresh thyme or rosemary instead of 1 teaspoon of dried to give your veggies a vibrant taste.
How Can I Make This Dish More Filling?
If you’d like to make the roasted vegetables a complete meal, consider adding cooked quinoa, rice, or beans. They pair beautifully with the veggies and add extra protein!
