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roasted spring vegetables
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4.88 from 8 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: Vegetables
Cuisine: American Recipes
Keyword: Roasted Spring Vegetables
Servings: 4 people
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 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