Imagine transforming ordinary vegetables into a mouthwatering masterpiece that bursts with flavor and nutrition! Our Oven Roasted Spring Vegetables recipe is not just a side dish – it's a culinary adventure that will elevate your meals from mundane to magnificent. With just a few simple ingredients and some kitchen magic, you'll create a colorful, delicious dish that celebrates the vibrant freshness of spring produce.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed spring vegetables (carrots, asparagus, bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the vegetables roast beautifully and develop a nice caramelization.
- Prepare your mixed spring vegetables. If using fresh carrots, peel them and cut them into bite-sized pieces. Trim the woody ends off the asparagus and cut them into 2-inch pieces. For bell peppers, remove the seeds and slice them into strips or chunks.
- In a large mixing bowl, combine the prepared vegetables. Add 2 tablespoons of olive oil to the bowl. This will help the vegetables roast evenly and enhance their flavor.
- Sprinkle 1 teaspoon of garlic powder over the vegetables. Season with salt and pepper to taste. Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasoning.
- Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they are not overcrowded, as this will allow them to roast instead of steam.
- Place the baking sheet in the preheated oven. Roast the vegetables for about 30 minutes, stirring halfway through to ensure even cooking.
- Check for doneness. The vegetables should be tender and slightly caramelized. If you prefer a bit more char, you can leave them in the oven for an additional 5 minutes.
- Once roasted to your liking, remove the baking sheet from the oven. Allow the vegetables to cool for a few minutes before serving.
- Serve the oven-roasted spring vegetables warm as a side dish or toss them into salads, grain bowls, or pasta dishes for added flavor and nutrition.
Tips
- Choose Fresh Vegetables: Select the most vibrant and crisp spring vegetables for the best flavor and texture.
- Don't Overcrowd the Pan: Ensure vegetables are spread in a single layer to allow proper roasting and caramelization.
- Cut Vegetables Uniformly: Try to cut vegetables into similar-sized pieces to ensure even cooking.
- High Heat is Key: Roasting at 425°F helps develop those delicious caramelized edges and brings out the natural sweetness of the vegetables.
- Experiment with Seasonings: While this recipe uses garlic powder, feel free to try herbs like thyme, rosemary, or add a sprinkle of parmesan cheese for extra flavor.
- Use Quality Olive Oil: A good olive oil can make a significant difference in the final taste of your roasted vegetables.
- Stir Midway: Turning the vegetables halfway through cooking ensures they roast evenly and develop a beautiful golden color.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 8g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
