Roasted Spring Vegetables

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This roasted spring vegetables recipe is a colorful spring dish made with seasonal vegetables and fresh herbs. It is easy, easy to make, perfect for busy weeknights, and makes a vibrant spring side dish with a burst of color and flavor.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Healthy

Keyword: Roasted Spring Vegetables

Servings:

Calories: 167kcal

Equipment

Ingredients

1 bunch Radish
2 Fennels
1 bunch Asparagus
1 Leek large
8 oz Snap peas
3 tbsp Olive oil or more
2 tbsp Tarragon chopped
3 tbsp Fresh dill chopped
1/2 tsp Salt
1/2 tsp Black pepper
1 tbsp Lemon juice
1 tbsp Lemom zest

Instructions

Preheat your oven to 400F.
2. Wash and trim the radishes, slice the leek into rounds, and cut the fennel into thin wedges, and prep asparagus, cutting the ends off.
3. Transfer all vegetables to a large bowl. Add olive oil, salt, black pepper, and chopped tarragon.
4. Spread the vegetables on a large baking sheet so they have plenty of space. When vegetables are crowded together, they steam rather than roast.
5. Roast the vegetables until they begin to soften and develop golden edges, about 20-25 min.
6. About halfway through roasting, give them a gentle stir to ensure even cooking.
7. Add the snap peas toward the end of the cooking time so they stay bright and tender.
8. Once the vegetables are roasted and slightly caramelized, remove them from the oven and finish the dish with freshly chopped dill and lemon zest.

Nutrition