roasted-spring-vegetables-lemon-herb-drizzle

Vibrant Roasted Spring Vegetables with Lemon-Herb Drizzle

TOTAL
50min
PREP
25min
COOK
25min
Easy

Celebrate the season with this colorful medley of roasted spring vegetables. Lightly seasoned and tossed with a bright lemon-herb drizzle, it's a perfect, healthy side dish for Easter or any spring gathering.

150 Calories
3g Protein
10g Carbs
12g Fats

*Nutrition per serving

Roasted Vegetables
Spring Produce
Side Dish
Holiday Side

Ingredients

Servings: 6
500g (1 lb) Asparagus
250g (8 oz) Radishes
300g (10.5 oz) Carrots
200g (7 oz) Sugar snap peas or Snow peas
1 medium (about 150g/5.3 oz) Red onion
60ml (4 tbsp) Olive oil
5g (1 tsp) Salt
2g (1/2 tsp) Black pepper
1 medium Lemon
30g (1/4 cup chopped) Fresh parsley
15g (2 tbsp chopped) Fresh dill
2 cloves Garlic

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easier cleanup. This ensures even cooking and prevents sticking.

2

Prepare the vegetables: Wash all vegetables thoroughly. Trim the woody ends from the asparagus spears. If the radishes are large, halve or quarter them. Peel the carrots and cut them into bite-sized pieces, about 2.5cm (1 inch) in size. Trim the ends off the sugar snap peas. Peel and cut the red onion into roughly 2.5cm (1 inch) wedges. Ensure all vegetables are cut to a similar size for even roasting.

3

In a large bowl, combine the prepared asparagus, radishes, carrots, sugar snap peas, and red onion wedges. Drizzle with 60ml (4 tbsp) of olive oil. Season generously with 5g (1 tsp) of salt and 2g (1/2 tsp) of freshly ground black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.

4

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.

💡

Overcrowding is a common mistake that leads to soggy vegetables. Ensure there is space between each piece for hot air to circulate.

5

Roast the vegetables in the preheated oven for 20-25 minutes. The cooking time will depend on the size of your vegetable pieces and your oven. Stir the vegetables halfway through the roasting time (around the 10-12 minute mark) to ensure they cook evenly and get slightly caramelized on all sides.

💡

Look for the vegetables to be tender-crisp and slightly browned. The carrots should be easily pierced with a fork, and the asparagus should be bright green and tender.

6

While the vegetables are roasting, prepare the lemon-herb drizzle. In a small bowl, whisk together the juice of 1 medium lemon (about 30ml or 2 tbsp), the zest of the lemon, 30g (1/4 cup) of finely chopped fresh parsley, 15g (2 tbsp) of finely chopped fresh dill, and 2 minced cloves of garlic. Add an additional 15ml (1 tbsp) of olive oil and a pinch of salt and pepper if desired, to taste.

7

Once the vegetables are roasted to your liking, remove the baking sheet from the oven. Immediately drizzle the lemon-herb mixture over the hot vegetables. Toss gently to coat.

8

Serve the roasted spring vegetables immediately as a colorful and delicious side dish. They pair wonderfully with roast chicken, lamb, or fish, or can be enjoyed on their own.

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