I’ve been in Kentucky and Indiana this last week visiting my parents, some of my siblings, and grandparents! The trip was awesome (expect a post about it soon), but I sure missed you guys! Here’s a delicious post about veggies for you to enjoy while I catch up on emails, unpack, and catch up on sleep.
Do you eat seasonally?
Right now beets, peas (sugar snap and snow peas), brussel 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.
I had a house full a few weekend ago and I made two pan of roasted vegetables one night for dinner. My sister and her husband were here and both said that they didn’t like brussel 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 brussel 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!
Roasted Spring Vegetables
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6
- 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)
- 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.
This is a great time to use fancy salt if you have it! I love pink Himalayan Sea Salt on these veggies.
One of the pea pods split open and I thought it was really pretty! I love good looking food.
If you are looking for more ways to use spring vegetables you might also like these:
15 Recipes Using Asparagus
How to Freeze Asparagus
Double Pea Double Cream Pasta with Bacon
Roasted Asparagus Salad from One Lovely Life