Roasted Spring Vegetables Recipe

Name: Roasted Spring Vegetables
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 pound asparagus, trimmed; Green Onions; Red Pepper; Yellow Pepper; Shallots; Roma Tomatoes; 2 tablespoons olive oil; Kosher Salt; Garlic Cloves; Fresh Ground Black Pepper

Vibrant and delicious, this roasted spring vegetable recipe is a celebration of seasonal flavors! Simple to make, yet bursting with taste, it's the perfect side dish or light meal. Perfectly caramelized veggies with a hint of herbs – get ready for a spring feast!

Prep Time 15 mins

Cook Time 60 mins

Calories 218.9 kcal

Protein 13g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Spring Vegetables

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How to Make Roasted Spring Vegetables

Preheat oven to 425°F (220°C).
In a large bowl, toss together the asparagus, carrots, peas, and spring onions.
Drizzle with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of dried thyme, salt, and pepper to taste. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet.
Roast for 30-40 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
Garnish with fresh parsley or chives before serving (optional).