These Roasted Spring Vegetables are an easy and delicious way to serve your veggies! Learn how to roast your vegetables to perfection.

Roasted Spring Vegetables Recipe

Do you eat seasonally? Right now beets, peas (sugar snap and snow peas), Brussels sprouts, and asparagus are in season. They are cheap, taste great, and the quality is excellent all because they are spring vegetables. And the best way to enjoy these? Just roast them!

Roasted spring vegetables will make a veggie lover out of even the pickiest person. My kids LOVE all of these veggies prepared like this.

My sister and her husband were here and both said that they didn't like Brussels sprouts. I conned them into giving the roasted ones a try and my sister said, "If I'm going to eat a brussel sprout, it might as well be like that." She'd only had them overly boiled which make them mushy and a little slimy. No wonder she didn't like them!

Roasting the vegetables makes all of their natural sugar shine. The beets and peas are extra delicious and extra sweet. My kids love the peas best and call them "green pea candy". And the little charred parts (especially the little Brussels sprout leaves that you can see on the pan that are super dark) are my favorite! If you are a sweet and salty combo lover like them then you will gobble these up!

What Else Can You Add to The Oil and Salt?

The salt and oil are meant to bring out the natural flavor and goodness of the vegetables, but you can always add other spices to the mix to add other flavors. Vegetables go well with lots of spice combinations, with rosemary and thyme being a good option to try. Plus, garlic tastes great on everything so garlic veggies are awesome too. You can even get creative and add grated Parmesan for cheesiness.

Can You Add Other Vegetables?

of course! Springtime can provide you with all kinds of other vegetables that can be roasted and enjoyed the same way. Roasting is a pretty universal way to enjoy any vegetable, even if it isn't in season until later in the year.

Roasted Spring Vegetables

★★★★★

5 from 1 review

Author: Melissa Griffiths
Total Time: 25 minutes
Yield: 4-6 servings 1x

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Description

These Roasted Spring Vegetables are an easy and delicious way to serve your veggies! Learn how to roast your vegetables to perfection.

Ingredients

Scale

½ pound asparagus, trimmed
½ pound brussel sprouts, trimmed
½ pound sugar snap peas
2-4 beets, washed, peeled, and sliced ¼ inch thick
2-4 tablespoons olive oil
Salt to taste (at least 1 teaspoon)

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Instructions

Preheat the oven to 450 to 475 degrees. Line a rimmed baking sheet with parchment paper.
In a medium bowl add the prepared vegetables, half the oil, and s few good shakes of salt. Toss to coat the veggies well with the olive oil. Spread the vegetable in a single layer on the parchment lined baking sheet. Drizzle the other half of the oil on top of the vegetables on the pan and give them another good sprinkle of salt.
Bake for 15 to 20 minutes until the vegetables are fork tender and starting to char on the edges.
Serve right away.

Notes

This is a great time to use fancy salt if you have it! I love pink Himalayan Sea Salt on these veggies.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: sides
Method: roasted
Cuisine: American

Keywords: roasted vegetables recipe, roasted veggies recipe, how to roast vegetables, roasted asparagus recipe, roasted brussels sprouts recipe, roasted beets recipe, roasted beets, spring vegetables, vegetable side dish

More Ways to Use Spring Vegetables

This post was originally published in 2014 and has been updated in August 2019.

These simple and easy Roasted Spring Vegetables bring out the flavor in veggies so that even picky kids and adults will love them!

Roasted Spring Vegetables

Roasted Spring Vegetables Recipe

What Else Can You Add to The Oil and Salt?

Can You Add Other Vegetables?