Roasted Spring Vegetables

4.86 from 7 votes
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Roasted Spring Vegetables - healthy seasonal spring vegetables roasted with garlic herb butter. Perfect side dish that takes only 20 minutes.

Easy and healthy roasted spring vegetables with garlic herb butter in a serving dish.
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I am happy that Spring is in full bloom. I see abundant fresh and seasonal spring vegetables at the farmers market and that makes me so happy.

Spring is such a great season as grasses start to turn green, and flowers started to bloom. Everything wakes up from the cold winter days and that alone is enough to make everyone happy.

Refreshing and easy healthy seasonal spring vegetables recipe with garlic herb butter.

This roasted spring vegetables side dish is a happy dish. Colorful spring vegetables of yellow, green, and orange are competing for your attention.

They are all happily mingle together in a very easy recipe, with simple ingredients of butter, garlic, seasoned with salt and black pepper.

Close up roasted spring vegetables ready to serve.

This roasted spring vegetables recipe is also versatile…depending on what you get in the market, you can create your own combinations. You might use brussels sprouts, cherry tomatoes, broccoli, bell peppers, etc., and they will turn out absolutely delightful, healthy and delicious.

The best things of all, it takes less than 20 minutes from prep to dinner table. It goes well with everything. If you don’t want to use oven, this dish can be sauteed in a skillet. Easy peasy!


Frequently Asked Question

How many calories per serving?

This recipe is only 116 calories per serving.

Roasted healthy spring salad that consists of asparagus, baby carrots, yellow squash, zucchini.

What To Serve With Roasted Spring Vegetables

Serve this dish with honey lime chicken for a light meal. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.86 from 7 votes

Roasted Spring Vegetables

Roasted Spring Vegetables – healthy seasonal spring vegetables roasted with garlic herb butter. Perfect side dish that takes only 20 mins.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 people
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Ingredients  

  • 6 oz (175g) asparagus, stems removed and cut into 2-inch (5cm) lengths
  • 6 oz (175g) baby carrots
  • 6 oz (175g) yellow squash
  • 6 oz (175g) zucchini
  • 3 tablespoons salted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon parsley, chopped
  • salt , to taste

Instructions 

  • Preheat oven to 400°F (200°C).
  • Combine the asparagus, carrots, squash, and zucchini. Add the melted butter, garlic, parsley, and salt, and stir to mix well.
  • Ensure that all the spring vegetables are evenly coated with the butter mixture. Arrange them in a single layer on a baking sheet lined with parchment paper.
  • Roast for 12 minutes, then dish out and serve immediately.

Notes

You may saute the spring vegetables in a skillet.

Nutrition

Serving: 4people, Calories: 116kcal, Carbohydrates: 9g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 106mg, Potassium: 421mg, Fiber: 3g, Sugar: 5g, Vitamin A: 6620IU, Vitamin C: 19mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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3 Comments

  1. Aurora says:

    Thanks Rasa! Amazing one

  2. Liz says:

    Thank you Bee for the nice recipe.

    1. Rasa Malaysia says:

      Thanks Liz, you’re so nice to me! :)