How long should I roast spring vegetables?

Roast spring vegetables at 400°F for about 20-25 minutes. Monitor their tenderness and slight browning.

What spices enhance spring roasted vegetables?

Spices like rosemary, thyme, garlic powder, and paprika add depth. Experiment with your favorites for personalized flavors.

Can I use frozen vegetables?

Yes, but they may require longer cooking times and may not caramelize as well as fresh vegetables. Thaw and pat them dry before roasting.

How do I store leftovers?

Store leftover roasted vegetables in an airtight container in the refrigerator. They last up to 3-4 days. Reheat them in the oven for optimal texture

Spring Roasted Vegetables: 5 Easy Steps to Elevate Your Dinner

Name: Spring Roasted Vegetables: 5 Easy Steps to Elevate Your Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 bunch of asparagus, snapped at woody ends; 2 medium carrots, peeled and cut into thin sticks; 1 red bell pepper, deseeded and sliced into strips; 1 yellow bell pepper, deseeded and sliced into strips; 1 zucchini, sliced into half-moons; 1 red onion, cut into wedges; 2 tbsp olive oil (extra virgin preferred); 1 tsp sea salt (adjust to taste); 1/2 tsp cracked black pepper; 2 cloves garlic, minced; 1 tsp dried thyme (or fresh if available); 1 tbsp balsamic vinegar; Fresh parsley, chopped (for garnish)

Spring Roasted Vegetables: 5 Easy Steps to Elevate Your Dinner

Print Recipe

Celebrate the freshness of spring with this vibrant and healthy Spring Roasted Vegetables dish. Roasted to perfection, this simple recipe enhances the natural sweetness of seasonal produce using a blend of olive oil, herbs, and a splash of balsamic vinegar.

Author: Anna Adam
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Sides & Salads
Cuisine: American

Ingredients

Scale

1 bunch of asparagus, snapped at woody ends
2 medium carrots, peeled and cut into thin sticks
1 red bell pepper, deseeded and sliced into strips
1 yellow bell pepper, deseeded and sliced into strips
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
2 tbsp olive oil (extra virgin preferred)
1 tsp sea salt (adjust to taste)
1/2 tsp cracked black pepper
2 cloves garlic, minced
1 tsp dried thyme (or fresh if available)
1 tbsp balsamic vinegar
Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 425°F (220°C).
Wash and cut all vegetables to uniform sizes for even roasting.
In a large bowl, toss vegetables with olive oil, sea salt, pepper, garlic, and thyme.
Spread vegetables on a baking sheet in a single layer; roast for 20–25 minutes, stirring halfway through.
Remove from oven, drizzle with balsamic vinegar, and gently toss. Garnish with chopped parsley before serving.

Notes

Swaps: Use green beans instead of asparagus, or try mushrooms for depth.
Spice Tweaks: Try paprika, cumin, or coriander for a flavor twist.
Cheesy Finish: Add grated Parmesan or nutritional yeast before serving.
Serving Ideas: Pair with grilled protein, quinoa, or wild rice. Add a crusty baguette and a glass of white wine for a complete meal.
Storage: Keeps 3–4 days in the fridge. Reheat in the oven to retain crispness.

Nutrition

Calories: 75 - 235 calories

Keywords: spring roasted vegetables, perfect vegetable roast tips, elevate dinner with vegetables, easy spring vegetable recipe, roasted vegetables guide

Find it online: https://jeccrecipes.com/spring-roasted-vegetables/