Roasted Spring Vegetables

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!

This Recipe Goes Well with:

Garlic Parmesan Roasted Mushrooms

Parmesan Bacon Pumpkin Mashed Potatoes

Garlic Herb Roasted Salmon

Other Recipes You Might Like

• Crispy Roasted Potatoes
• Garlic Parmesan Roasted Butternut Squash
• Parmesan Roasted Tomatoes

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Rating

Roasted Spring Vegetables Recipe

Roasted Spring Vegetables - healthy seasonal spring vegetables roasted with garlic herb butter. Perfect side dish that takes only 20 mins.

Course Salad

Cuisine American

Keyword Roasted Spring Vegetables

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 4 people

Calories 116 kcal

Author Bee | Rasa Malaysia

Ingredients

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

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Instructions

1. Preheat oven to 400F.
2. Combine the asparagus, carrots, squash and zucchini together. Add in the melted butter, garlic, parsley and salt , stir to mix well. Make sure all the spring vegetables are coated evenly with the butter mixture. Arrange them on a baking sheet lined with parchment paper, in a single layer.
3. Roast for 12 minutes. Dish out and serve immediately.

Recipe Notes

You may saute the spring vegetables in a skillet.

Nutrition Facts

Roasted Spring Vegetables Recipe

Amount Per Serving (4 people)

Calories 116 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 113mg5%

Potassium 418mg12%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 4g4%

Protein 2g4%

Vitamin A 6620IU132%

Vitamin C 19.1mg23%

Calcium 44mg4%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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