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Roasted Spring Vegetables - healthy seasonal spring vegetables roasted with garlic herb butter. Perfect side dish that takes only 20 minutes.
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.
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.
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
This recipe is only 116 calories per serving.
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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Roasted Spring Vegetables
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks Rasa! Amazing one
Thank you Bee for the nice recipe.
Thanks Liz, you’re so nice to me! :)