Because this is the time of year when produce is at its peak! It was Thanksgiving, so I got a bunch of root vegetables and roasted them. These Roasted Spring Vegetable Burritos showcase the season’s freshest carrots and asparagus and make for a delicious meatless lunch or dinner. Original recipe yields 1 serving . Healthy Living. Why? We throw in all sorts of veggies though. Required fields are marked *. Cook Time: 30 minutes. Home » Recipes » Main Dishes » Roasted Spring Vegetables with Butternut Squash Noodles. Arrange the carrots, parsley root, and radishes onto a sheet pan in an even layer. Thank you. The mushrooms add a bit of depth, while the fennel slices are smooth and utterly perfect. It’s totally a preference . s.setAttribute("data-dojo-config","usePlainJson: true, isDebug: false"); I like cutting the carrots lengthwise to showcase their beautiful colors. By The Bon Appétit Test Kitche n. Photography by Romulo Yane s. April 17, 2012. They are perfectly seasoned & tender & I feel so good eating them! Slice the onions and fennel, and cut the mushrooms and carrots in halves or quarters lengthwise. Prep Time: 10 minutes. Total Time: 40 minutes. Hi Lindsay, I don’t calculate the nutritional value of my recipes. You want to make sure that the veggies are coated, but not drenched. If you can find beautiful, freshly harvested small carrots, they'll look and taste the best in this dish. Roasted Spring Vegetables. These roasted vegetables are a celebration of everything Spring! Make a batch at the beginning of the week and eat them for lunch, along with some quality protein. All Rights Reserved. We love spring! It’s a great way to enjoy the harvest of spring veggies with a boost of protein from organic eggs! MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. My sister and her husband were here and both said that they didn’t like Brussels sprouts. Learning how to roast mixed root vegetables this way is a useful technique for an easy and delicious side dish. What do I need ? Try our instant pot pork tenderloin or our instant pot short ribs, I opted for a medium sized glass baking dish so I could warm it at the mothers day party. 1 serving. Small carrots packed and sold as "baby" carrots are actually whittled-down mature vegetables. You could also do halved radishes too! One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. Having a bridal shower and want to do all work day before. I will use a lot of garlic. This can be done by placing olive oil on your sheet pan and placing it in the oven while it preheats. I like my veggies fresh & you can sometimes tell when they are not freshly made, though they are still good. https://www.inspiredtaste.net/35479/oven-roasted-vegetables-recipe Using a wide spatula, turn vegetables. s.src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js"; Make them all equal as best as you can. There are radishes, green asparagus, snap peas, radicchio and Swiss chard. These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. I'm Teresa, and I'm thrilled that you're here at my little corner of the internet. Welcome to my happy place! The taste will still be there! Use white balsamic vinegar to maintain the vegetables ' vibrant hue. In a large mixing bowl, toss the potatoes and carrots in 1 tbsp. I used a variety of spring vegetables including: I really wanted to toss on some artichoke but our store was completely out. Step 5 Add asparagus, onions, and garlic to the roasted vegetables and gently toss. Using frozen vegetables is possible, just make sure to heat the pan before adding the vegetables. This delicious, healthy egg bake recipe is brought to you by my friends at Eggland’s Best! The root vegetables should be fork tender and all vegetables should be slightly browned but not quite burned. © 2019 Teresa Derstine. Roasted veggies go great with just about any main dish. So, I decided to give them a spring twist! Spread onto a rimmed baking sheet and roast for 10 minutes. Preheat oven to 425°. I hope you love these veggies. Maple Roasted Squash with Goat Cheese. Preheat the oven to 425°F. Then you've got to try these roasted spring vegetables! Remove from the oven, season with salt and pepper to taste and enjoy warm! Try to make your veggies right before serving. 5 … Succulent roasted vegetables with a sweet and smoky, herby taste. Begin by slicing the vegetables into at least nearly similar sizes. Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2019, unless otherwise stated. This post may include affiliate links. You're currently on page 1 Page 2 Next; Roasted vegetables. 0 Shares. Arrange the carrots, parsley root, and radishes onto a sheet pan in an even layer. Save my name, email, and website in this browser for the next time I comment. Arrange all the veggies on a baking sheet, and drizzle both the olive oil and agave over them. Either delicata or kabocha squash works fine for this dish. Arrange the leeks, spring … Asparagus, celery, broccoli, cauliflower, brussel sprouts, cartots. Roasted Spring Vegetables I love this side! Roast for another 15 minutes or until green beans and asparagus are tender. View full privacy and disclosure policy. }else setTimeout(postLoadMC,220) By JRCROSBY31. Mince the garlic. For example, your bell pepper slices should be bigger than your potato slices. Baked Eggs with Roasted Spring Vegetables is an easy sheet pan meal for breakfast, brunch, or dinner. Arrange the vegetables on a baking sheet, and drizzle olive oil and agave over them. function loadmcsf(){ That's why we made them the stars of our recipe for Roasted Spring Vegetables. I threw in cauliflower and broccolini because they were beautiful and fresh when I went grocery shopping this week. Hope it comes out good. Transfer to a shallow roasting pan. Luckily frozen veggies contain the same nutrients that fresh veggies do. Total Time. Let me know  what you think in the comments! I thought I’d share this simple, flavorful recipe right before Easter because it’s an easy side dish to throw together for big gatherings. https://thehealthyconsultant.com/balsamic-roasted-spring-vegetables Also pairs flawlessly with a roast chicken. This site uses Akismet to reduce spam. In a large mixing bowl, toss the potatoes and carrots in 1 tbsp. Agave gives them a touch of light sweetness and salt and pepper keeps them simple. My kids LOVE all of these veggies prepared like this. Preheat the oven to 425°F. I love veggies, but I’m not a huge fan of steamed ones. olive oil. Spring Vegetable Frittatas. Sprinkle very generously with salt, and add a bit of black pepper. These are all spring vegetables and all they are roasted with is oil, salt, pepper, lots of garlic and fresh dill. You could. if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); Then you’ve got to try these roasted spring vegetables! However, feel free to pop it into an online calculator. Try them with Perfect Pot Roast or Oven Roasted Rotisserie Chicken. The root vegetables should be fork tender and all vegetables should be slightly browned but not quite burned. It’s mostly all prep work, the oven does the rest. You can roast just about any type of veggie, they just take different times and temperatures, so do the research to how to efficiently roast all of the vegetables you are hoping to roast. Do you happen to have or know the nutritional information of these? Can you make this ahead of time? The colors alone make these dish so appetizing and a perfect addition to any dinner. Learn how your comment data is processed. I love using rainbow carrots too – the colors are delicious. It's time to forget heavy winter comfort foods in favor of cooking that celebrates the easy availability of light, spring vegetables. Roasted veggies go great with just about any main dish. Roasted Vegetables Side Dish Meal Prep It is FINALLY starting to feel like spring here in Michigan, so it's time to whip out the spring colors! Roasted Baby Spring Vegetables. Roast the vegetables in the preheated oven for 20 to 25 minutes, until the undersides begin to brown and the vegetables start to soften. 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