Sheet Pan Spring Vegetables are a colorful mix of fresh veggies, like carrots, bell peppers, and asparagus, all roasted to perfection. This dish is easy and quick, perfect for busy days!
Trust me, your kitchen will smell amazing, and the veggies will be nice and tender. I love to make extra so I can enjoy them throughout the week. Yum!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for a springy flavor. If it’s not in season or unavailable, try green beans or broccolini instead for a similar crunch.
Baby Potatoes: I love using baby potatoes for their creamy texture. If you’re short on time, you can substitute with regular potatoes; just cut them smaller to ensure they cook quickly.
Carrots: Carrots add sweetness. Baby carrots can be a handy substitute; just halve them so they roast evenly. You could also use parsnips for a different flavor!
Edamame: For an easy protein boost, edamame beans are great. If you’re looking for a change, try chickpeas or green peas instead.
Bok Choy: This leafy green is mild and tender when roasted. Baby cabbage works too. If neither is available, kale can be used, just be careful as it cooks down more.
How Do I Get My Vegetables Perfectly Roasted?
Roasting vegetables can be a bit tricky, but with a few tips, you’ll nail it! Here’s how to get them perfectly tender and caramelized:
- Preheat your oven well. 425°F (220°C) is great for roasting; it gives those veggies a nice browning.
- Cut your veggies into uniform sizes. This ensures they cook evenly. For instance, halve baby potatoes and chop asparagus into similar lengths.
- Don’t overcrowd the pan! Make sure there’s space between the veggies. This allows them to roast rather than steam.
- Flip halfway through. This helps achieve even browning and prevents sogginess.
Trust me, roasting veggies this way brings out their natural sweetness and vibrant colors. You’ll love the result!
How to Make Sheet Pan Spring Vegetables
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby potatoes, halved
- 1 cup carrots, peeled and chopped
- 1 cup baby turnips or radishes, halved
- 1 cup pearl onions, peeled and halved if large
- 1 cup edamame beans (shelled)
- 1 cup bok choy or baby cabbage, chopped
For Flavor:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or fresh thyme sprigs
- 1 teaspoon dried dill or fresh dill for garnish
- Salt and freshly ground black pepper, to taste
Optional:
- Lemon wedges for serving
How Much Time Will You Need?
This recipe will take about 10 minutes for prep time, followed by 25-30 minutes of roasting in the oven. In about 40 minutes total, you’ll have a delicious and colorful dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. This will help prevent the vegetables from sticking and make for easier cleanup.
2. Prepare the Vegetables:
In a large mixing bowl, toss together the cut asparagus, halved baby potatoes, chopped carrots, halved turnips (or radishes), pearl onions, chopped bok choy (or baby cabbage), and shelled edamame beans. Make sure everything is well mixed!
3. Add Olive Oil and Seasonings:
Drizzle the olive oil over the vegetables in the bowl. Then, add the minced garlic, thyme, salt, and pepper. Toss everything together so that all the vegetables are coated evenly in the oil and seasonings.
4. Spread on the Sheet Pan:
Transfer the seasoned vegetables to the prepared sheet pan, spreading them out in a single layer. This is important—if they’re too crowded, they won’t roast properly!
5. Roast the Vegetables:
Place the sheet pan in the oven and roast for about 25-30 minutes, or until the potatoes are tender and the vegetables are golden and slightly caramelized. Be sure to flip or toss the vegetables halfway through the cooking time for even roasting.
6. Garnish and Serve:
Once they’re done roasting, take them out of the oven and sprinkle fresh dill or extra thyme over the top for a little more flavor. Serve warm, if you like, with lemon wedges on the side for a refreshing citrus touch!
This dish is a colorful and fresh medley of seasonal spring vegetables roasted to tender-crisp perfection, making it an ideal side or light main dish. Enjoy!
Can I Use Different Vegetables for This Recipe?
Absolutely! Feel free to swap in your favorite spring vegetables. Good alternatives include zucchini, bell peppers, or Brussels sprouts. Just keep in mind the cooking times might vary depending on what you choose!
How Do I Store Leftover Roasted Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or a microwave. Adding a splash of olive oil while reheating can help restore some of their moisture!
Can I Make This Recipe Vegan?
Yes, this recipe is naturally vegan as it is! Just make sure to use vegetable oil if you’re not using olive oil, and it will remain a delicious plant-based dish.
What Should I Serve with These Roasted Vegetables?
These veggies pair well with a variety of dishes! Serve them alongside grilled meats, fish, or over a bed of quinoa or rice for a hearty meal. They also make a great addition to salads!
