Oven Roasted Spring Vegetables is a great spring side dish that will go well with any meal! The combination of Yukon gold potatoes, red onion, asparagus, and carrots make for the perfect springtime vegetable medley. These veggies are seasoned with garlic and fresh thyme. You can customize this side dish to your liking.
Springtime is the best time for dishes made with vegetables. The sun is shining its light on the soil growing delicious and healthy vegetables for us to eat. There are all types of healthy recipes that I am eager to create in the kitchen. The first one is this recipe for oven-roasted vegetables.
You see, Easter is coming up and that is the one-holiday meal where I really don’t enjoy eating really heavy nor do I make a heavy meal, at least I try not to. Our family enjoys the typical Easter dinner of Baked Ham or Beef Brisket, maybe some mashed potatoes, sweet corn, and a veggie side. See, it’s pretty simple. This year I wanted to add another option to the dinner table and make a simple side dish for Easter vegetables.
Springtime Vegetable Medley Combination
As delicious and fresh as these vegetables look, it may be weird to hear that it typically takes a lot out of me to enjoy vegetables. Well, that isn’t entirely true. I do like vegetables so let me be more specific. I do not like roasted carrots. It takes a lot for me to enjoy cooked carrots. However, in this vegetable recipe, they are delicious! The key is seasoning and using fresh herbs. The seasoning I used in this recipe is kosher salt, black pepper, garlic and onion powder, minced garlic, and fresh thyme. It doesn’t sound like much, but trust me, that flavor profile makes this side dish tastes amazing.
Going back to the veggies…
For the recipes in this spring vegetable recipe, I used potatoes, red onion, asparagus, and carrots. However, you can customize this recipe however you want. Here are some delicious spring vegetable medley combinations that would work perfectly:
- Yellow Squash> Zucchini> Mushrooms> Green Beans
- Cherry Tomatoes> Green Beans> Yellow Potatoes
- Turnips> Radishes> Red Onions> Asparagus
- Snap Peas> Cauliflower> Broccolini> Parsnips
The sky is the limit with this dish! I recommend picking no more than five veggies for your medley as it may be too overwhelming for the sheet pan. If you are going to use potatoes, I definitely recommend Yukon Yellow Potatoes as they are softer and creamier to enjoy.
How to serve roasted spring vegetables
This vegetable side dish is perfect to go with just about any meal. Because this recipe is a combination of veggies and carbs from the potatoes, all you need to go along with this recipe is delicious protein. Entree options on my blog that will go well with this side dish are:
Commonly Asked Questions
Yes! For this recipe, I chose to keep it simple by just using a little olive oil, garlic, and thyme, but you can use whatever you want. You can drizzle with balsamic vinegar or toss in a simple mixture combining grainy mustard and honey.
No, that won’t be necessary. Roasting the vegetables on high heat, will take care of the veggies and cook them through.
If you like this recipe, then you will like the dishes below!
- Green Beans with Bacon
- Sauteed Green Beans with Garlic
- Roasted Red Potatoes with Tarragon
- Sweet Corn Succotash and Green Beans
Oven Roasted Spring Vegetables
- Total Time: 40 minutes
- Yield: 6 servings 1x
Oven-roasted vegetables are a great way to cook vegetables, especially if you don’t have time. This Spring Vegetables medley is made with red onions, yellow potatoes, carrots, and asparagus.
- 1 large Red Onion, peeled and chopped
- 8 large carrots, peeled and chopped
- 6 medium yellow potatoes, chopped
- 1 bunch of asparagus, chopped
- 2 tbsp. Olive oil
- 1/2 tbsp. Kosher salt
- 1/2 tbsp. Coarse black pepper
- 1/2 tsp. Herbs de Provence
- 3 garlic cloves, minced
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 1 tbsp. Fresh thyme
- 2 tbsp. Butter, melted
- Preheat oven to 400 Degrees. Spray a non-stick baking sheet with non-stick olive oil cooking spray. Set aside.
- In a large bowl, add the peeled and chopped red onion. Be sure to discard the ends of the onion. Loosely separate the layers of the onions and place them in the oven.
- Add the chopped carrots and yellow potatoes to the bowl. When cutting the asparagus cut the woodsy portion of the stalk (typically it’s the bottom and it isn’t as green as the rest of the asparagus stalk).
- Chop the rest of the asparagus into medium-large pieces. Add to the bowl. Add the olive oil, Herbs de Provence, season with salt, black pepper, minced garlic cloves, onion, and garlic powder to the veggies, and toss. Pour the veggies into a single layer onto the baking sheet and spread the veggies around.
- Place in the oven and roast the veggies for 30 minutes. Halfway through the cooking process, use a spatula and flip the veggies onto the other side and finish roasting for the last 15 minutes. Remove from oven. Melt the butter in the microwave and add the fresh thyme and stir.
- Place the roasted veggies on a serving platter or bowl, pour the melted butter with thyme over the veggies and give a light toss and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
Keywords: roasted spring vegetables, roasted spring veggies, spring vegetables recipe, easter vegetables, springtime vegetables, vegetables in spring, roasted oven vegetables, roasted vegetables, roasted holiday vegetables,
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