Roasted Baby Spring Vegetables
Elevate your spring dining experience with these vibrant Roasted Baby Spring Vegetables, a celebration of the season's freshest produce. This easy-to-make dish features tender baby carrots, asparagus spears, baby zucchini, and radishes, all tossed in olive oil, fresh thyme, and garlic, then roasted to perfection for a caramelized, flavor-packed finish. A sprinkle of lemon zest just before serving adds a bright, citrusy touch that complements the earthy roasted vegetables beautifully. Perfect as a colorful side dish or a light vegetarian entrée, this recipe is ready in just 40 minutes and serves four. Add this wholesome, gluten-free, and naturally vegan recipe to your spring menu today!
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Recipe Information
Ingredients
- 300 grams Baby carrots
- 200 grams Baby zucchini
- 150 grams Radishes
- 150 grams Asparagus spears
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and thoroughly dry all the vegetables. Trim the tops of the baby carrots and radishes. Halve the radishes if they are large. Trim the ends of the asparagus and cut the baby zucchini in halves lengthwise.
In a large mixing bowl, combine the baby carrots, baby zucchini, radishes, and asparagus spears. Drizzle the olive oil over the vegetables.
Sprinkle the fresh thyme leaves, minced garlic, salt, and black pepper over the vegetables. Toss well to ensure all the vegetables are evenly coated.
Spread the vegetables out on the prepared baking sheet in a single layer, making sure they are not overcrowded. This ensures even roasting and caramelization.
Roast in the preheated oven for 20-25 minutes, stirring halfway through the cooking time for even browning. The vegetables should be tender and slightly caramelized around the edges.
Once roasted, remove the tray from the oven and sprinkle the lemon zest over the vegetables for a bright, fresh flavor.
Transfer the roasted vegetables to a serving platter. Serve warm as a side dish or enjoy them as a light vegetarian entrée.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 30.8 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2121 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
