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Colorful spring roasted vegetables with asparagus, carrots, and bell peppers on a white serving platter

Spring Roasted Vegetables

A vibrant medley of seasonal spring vegetables roasted to caramelized perfection with fresh herbs and olive oil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 lb baby potatoes halved
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 2 medium carrots sliced diagonally
  • 1 medium zucchini sliced into half-moons
  • 1 red bell pepper cut into strips
  • 1 small red onion cut into wedges
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Wash and prep all vegetables, cutting them into similar-sized pieces for even cooking.
  3. Place baby potatoes in a large bowl and toss with 1 tablespoon olive oil and a pinch of salt.
  4. Spread potatoes on the prepared baking sheet and roast for 10 minutes to give them a head start.
  5. Meanwhile, combine remaining vegetables in the same bowl with remaining olive oil, garlic, thyme, rosemary, salt, and pepper.
  6. Remove baking sheet from oven and add the seasoned vegetables around the potatoes.
  7. Return to oven and roast for 15-20 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
  8. Check doneness by piercing potatoes with a fork - they should be easily pierced and golden brown.
  9. Remove from oven and let rest for 5 minutes before serving hot as a side dish.

Notes

Feel free to substitute vegetables based on what's in season. Root vegetables like parsnips or turnips work wonderfully too. For extra flavor, add a squeeze of fresh lemon juice before serving.