Roasted Spring Vegetables
on May 07, 2014, Updated Jun 28, 2024
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Take one bite of these juicy, flavorful, Roasted Spring Vegetables and you will never feel like eating vegetables will be a chore again! Simply coat your veggies in oil and salt, toss them in the oven, and enjoy a delicious side that goes great with any meal!
If you are tired of boring old steamed vegetables, then we have you covered! These roasted veggies are sweet, savory, and so tender. Coating them in olive oil and roasting them helps them develop the perfect crunchy exterior. I like to season my veggies with a little bit of salt, but you can use a variety of seasonings! One of my favorite alternatives is lemon pepper seasoning.
I love using a mix of spring vegetables in this recipe, but you can use pretty much any vegetables that are in season or available at your local grocery store. Bell peppers, broccoli, carrots, and cauliflower are all great alternatives!
Table of Contents
Why You’ll Love This Recipe
- Full of daily hearty nutrients.
- Quick and easy to prepare.
- Can be seasoned with a variety of spices.
Recipe Ingredients
- Asparagus—With the ends trimmed off.
- Brussel Sprouts—Cut in half or quartered.
- Sugar Snap Peas—Washed and dried.
- Beets—You can cut fresh beets or use canned beets that are pre sliced.
- Olive Oil—Coats the veggies to give them a nice, crispy exterior.
- Salt—To help draw out the flavor of the veggies.
See the recipe card for full information on ingredients and quantities.
How to Make Roasted Spring Veggies
Step #1. Prepare the vegetable for roasting and preheat the oven.
Step #2. In a bowl, coat the washed and chopped veggies with half the oil and some salt.
Step #3. Place the veggies in a single layer on a parchment lined baking sheet. Drizzle the remaining oil and a little more salt on top.
Step #4. Bake until veggies are tender and slightly charred. Serve and enjoy!
Recipe FAQs
It is important that you don’t toss your veggies with all the olive oil at once. This can oversaturate the veggies and prevent them from developing a nice crunchy exterior. Stick with tossing them in about half the oil and then drizzling the remaining oil on top.
I always recommend using fresh vegetables in this recipe. It gives you the most flavor and they are easier to work with. With that being said, frozen vegetables can be used in a pinch. You will want to allow them to thaw in the fridge and then pat them dry with a paper towel so they don’t add too much moisture to the dish.
How To Serve Roasted Spring Veggies
The options for serving your veggies are pretty limitless! You can serve the veggies on top of a bowl of warm brown rice or quinoa, use them as a snack between meals, or use them as a delicious side dish. Try pairing the roasted veggies with seasoned chicken and mashed potatoes, baked salmon and rice pilaf, crockpot roast beef, meatloaf and sweet potatoes, or pesto pasta.
These roasted veggies are delicious with just oil and salt, but for a little variation try using rosemary and thyme, garlic, lemon pepper, or parmesan cheese.
How to Store Roasted Spring Veggies
Roasted veggies are best eaten right after they are cooked since they will get a little soggy when reheated. With that being said, you can store any leftovers in an airtight container for 3 days in the fridge. I recommend reheating your veggies in the oven at 425°F for about 10 minutes, or until warm.
Expert Tips
- Not sure what to do with leftover roasted veggies? Try adding them in a salad, omelet, frittata, or on top of pasta.
- When picking asparagus, choose stalks that are plump and firm and have closed tips (not soft or spreading).
- When picking beets, look for ones that are small and firm (soft beets are overripe). Pick beets that are a deep maroon color, still have the taproot attached, and have green leaves.
- For best results, pick brussel sprouts that are bright green in color and are firm.
- Keep beets, brussel sprouts, asparagus, and sugar peas refrigerated until you roast them so they stay nice and fresh.
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Roasted Spring Vegetables
Ingredients
- 1/2 pound asparagus, trimmed
- 1/2 pound brussel sprouts, trimmed
- 1/2 pound sugar snap peas
- 2-4 beets, washed, peeled, and sliced 1/4 inch thick
- 2-4 tablespoons olive oil
- Salt to taste, at least 1 teaspoon
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.
Wow Melissa, you make such everyday veggies look so tempting. I’ve never been a fan of Brussels sprouts but the way you describe them has me planning to try this very soon
Wow I love roasted spring veggie..
I’m trying this this week! Thanks