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!

Other Recipes You Might Like:

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

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Recipe Name

Roasted Spring Vegetables

Preparation Time

5M

Cook Time

12M

Total Time

17M

Author

Rasa Malaysia

Calories

113

Average Rating

4
Based on 2 Review(s)

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