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roasted spring vegetables
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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 Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: American Recipes
Cuisine: Vegetables
Keyword: Roasted Spring Vegetables
Servings: 4 people
Calories: 116kcal
Author: Bee Yinn Low

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 chopped parsley
  • salt to taste

Instructions

  • Preheat oven to 400°F (200°C).
  • 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.
  • Roast for 12 minutes. Dish out and serve immediately.

Notes

You may saute the spring vegetables in a skillet.

Nutrition

Serving: 4people | Calories: 116kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 113mg | Fiber: 3g | Sugar: 4g