Roasted Spring Vegetables with Herbs

Roasted Spring Vegetables with Herbs

Tender spring vegetables roast until caramelized at the edges and fragrant with fresh herbs.

Total 40 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Asparagus, baby carrots, radishes, and new potatoes roast together until tender and lightly browned, then get tossed with lemon zest and fresh herbs. It's a simple side dish suited to Easter dinner, spring brunches, or any weeknight meal that calls for something bright and seasonal.

Ingredients

  • 1 pound baby new potatoes, halved
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 pound baby carrots, peeled
  • 1 bunch radishes, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Method

  1. Preheat the oven to 425°F and line two 9x13-inch baking sheets with parchment paper.

  2. Toss the potatoes and carrots with 2 tablespoons of olive oil, half the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on one baking sheet.

  3. Roast the potatoes and carrots for 15 minutes while preparing the remaining vegetables.

  4. Toss the asparagus and radishes with the remaining 1 tablespoon olive oil, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on the second baking sheet.

  5. Add the asparagus and radishes to the oven and roast both pans for 15 to 18 minutes, until all vegetables are tender and lightly browned at the edges, tossing once halfway through.

  6. Transfer all the roasted vegetables to a large serving platter.

  7. Sprinkle the vegetables with thyme, parsley, lemon zest, and lemon juice, then toss gently to combine. Serve warm.

Rate this recipe

★ 3.9 (1)

Roasted Spring Vegetables with Herbs

Asparagus, baby carrots, radishes, and new potatoes roast together until tender and lightly browned, then get tossed with lemon zest and fresh herbs. It's a simple side dish suited to Easter dinner, spring brunches, or any weeknight meal that calls for something bright and seasonal.

40 min 4 servings 210 cal

Ingredients

  • 1 pound baby new potatoes, halved
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 pound baby carrots, peeled
  • 1 bunch radishes, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    Preheat the oven to 425°F and line two 9x13-inch baking sheets with parchment paper.

  2. 2

    Toss the potatoes and carrots with 2 tablespoons of olive oil, half the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on one baking sheet.

  3. 3

    Roast the potatoes and carrots for 15 minutes while preparing the remaining vegetables.

  4. 4

    Toss the asparagus and radishes with the remaining 1 tablespoon olive oil, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on the second baking sheet.

  5. 5

    Add the asparagus and radishes to the oven and roast both pans for 15 to 18 minutes, until all vegetables are tender and lightly browned at the edges, tossing once halfway through.

  6. 6

    Transfer all the roasted vegetables to a large serving platter.

  7. 7

    Sprinkle the vegetables with thyme, parsley, lemon zest, and lemon juice, then toss gently to combine. Serve warm.