Oven Roasted Spring Vegetables

Every time spring rolls around, I find myself craving the bright flavors and vibrant colors of fresh vegetables. That’s where Oven Roasted Spring Vegetables come into play. This dish is not just a side; it’s a celebration of the season, bringing together all those colorful vegetables that are just bursting with flavor. I remember the first time I made this dish; the kitchen was filled with the aroma of roasted vegetables mingling with the sweet scent of balsamic vinegar. My family gathered around the table, and the colorful medley was an instant hit!

As the warm weather sets in, I get excited about using ingredients that are fresh and abundant. Roasting brings out the natural sweetness of the vegetables, making them taste absolutely divine. Whether it’s the earthy notes of the potatoes or the crispness of the asparagus, every bite is a reminder of why I love this season. Plus, it’s incredibly easy to prepare, making it perfect for busy weeknights or as a stunning side dish for special occasions.

With just a handful of ingredients, you can create a dish that looks and tastes like you spent hours in the kitchen. Oven Roasted Spring Vegetables is ideal for family dinners, gatherings, or even as a meal prep option for the week ahead. I can’t wait for you to try this recipe and experience the joy of spring on your plate!

Oven Roasted Spring Vegetables Ingredients

When it comes to Oven Roasted Spring Vegetables, the ingredients are key to capturing the essence of spring. Fresh, seasonal vegetables shine in this recipe, creating a delightful medley of flavors and textures. Each ingredient works harmoniously to enhance the dish, making it not just a side but a centerpiece of your meal.

• 9 small red potatoes, quartered – These are the heart of the dish, providing a hearty base that complements the more delicate vegetables.
• 2 Tbsp olive oil – A drizzle of this liquid gold helps to roast the vegetables to perfection, adding a rich flavor.
• 1/2 tsp salt – Essential for bringing out the natural flavors of the vegetables.
• 1/4 tsp pepper – A dash of pepper for a mild kick, enhancing the overall taste.
• 1 lb fresh asparagus, cut into 1-inch pieces – Crisp and vibrant, asparagus adds a lovely texture.
• 2 yellow squash, halved lengthwise then sliced about 1/2-inch thick – These bring a subtle sweetness and lovely color to the mix.
• 2 zucchini, halved lengthwise then sliced about 1/2-inch thick – Zucchini is tender and absorbs flavors beautifully.
• 9 radishes, quartered – Radishes add a peppery crunch that contrasts nicely with the other vegetables.
• 8-oz fresh mushrooms, sliced – Earthy and meaty, mushrooms deepen the flavor profile of the dish.
• 1/3 cup balsamic vinegar – This adds acidity and a sweet complexity that ties everything together.
• 3 Tbsp brown sugar – A touch of sweetness balances the acidity from the balsamic vinegar.

Step by Step Instructions for Oven Roasted Spring Vegetables

Creating the perfect Oven Roasted Spring Vegetables is a simple process that allows you to enjoy the fresh flavors of spring. Follow these easy steps, and you’ll have a delightful dish ready in no time!

1. First, preheat the oven to 425ºF. This high temperature is crucial for achieving perfectly roasted vegetables that are tender on the inside and crispy on the outside.

2. Next, in a large bowl, toss the potatoes with olive oil, salt, and pepper. Make sure every piece is coated evenly; this will help them roast beautifully.

3. Transfer the coated potatoes to a roasting pan. Spread them out in a single layer so they have enough space to roast without steaming.

4. Bake the potatoes in the preheated oven for about 15 minutes. This allows them to start cooking and develop a lovely golden color.

5. Once the timer goes off, remove the pan from the oven and give the potatoes a stir. This ensures even cooking and prevents any sticking.

6. Now, in the same bowl, combine the remaining ingredients: asparagus, yellow squash, zucchini, radishes, mushrooms, balsamic vinegar, and brown sugar. Toss everything together until well mixed.

7. Pour the vegetable mixture over the partially roasted potatoes in the roasting pan. Give it a good stir to ensure all the vegetables are coated with the balsamic mixture.

8. Return the pan to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and caramelized. Keep an eye on them to prevent burning.

9. Lastly, once done, remove the pan from the oven and let the vegetables cool for a few minutes before serving. This will help the flavors settle and enhance the overall taste.

Make It Your Own

Customizing Oven Roasted Spring Vegetables is easy and fun! Here are some suggestions to put your personal touch on this delightful dish:

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days, ready to be enjoyed in salads or wraps.
• Freezing: While it’s best fresh, you can freeze leftovers in a single layer and then transfer them to a freezer bag for up to 3 months.
• Pairing: These roasted vegetables pair excellently with grilled chicken, fish, or as a colorful addition to a grain bowl.
• Spice It Up: Add your favorite herbs or spices, such as rosemary or thyme, for an extra layer of flavor.
• Vegan Option: Keep it completely plant-based by skipping any cheese toppings, and enjoy the freshness of the vegetables.
• Other Vegetables: Feel free to experiment with seasonal vegetables like bell peppers or carrots for different flavors and textures.

Perfect Pairings for Oven Roasted Spring Vegetables

When it comes to serving Oven Roasted Spring Vegetables, the options are endless! Here are some delicious ideas to elevate your meal:

• Grilled Chicken: These vegetables make a wonderful side to juicy grilled chicken, enhancing the meal with their vibrant colors and flavors.
• Fish Dishes: Pair them with baked or grilled fish for a light yet satisfying dinner that’s rich in nutrients.
• Quinoa Salad: Toss some of these roasted veggies into a quinoa salad for a hearty lunch or dinner option.
• Pasta Bowl: Add your roasted vegetables to a simple pasta dish; they will elevate it with their delicious roasted flavors.
• Picnic Favorite: Ideal for outdoor gatherings, these roasted veggies can be served warm or at room temperature, making them a perfect picnic companion.
• Seasonal Celebrations: Serve this dish during spring holidays or gatherings, showcasing the essence of the season on your table.

FAQ

Conclusion

In conclusion, Oven Roasted Spring Vegetables is a delightful way to capture the essence of spring on your plate. With its vibrant colors and rich flavors, this dish is not just a side but a celebration of fresh produce. I encourage you to try this recipe and enjoy the simplicity and deliciousness it brings to your meals!

Oven Roasted Spring Vegetables

Experience the vibrant flavors of spring with Oven Roasted Spring Vegetables. This easy, colorful dish features a delightful mix of fresh vegetables roasted to perfection with a touch of balsamic vinegar. It's a perfect side for any meal and a stunning addition to your dinner table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 9 small red potatoes quartered
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb fresh asparagus cut into 1-inch pieces
• 2 yellow squash halved lengthwise then sliced about 1/2-inch thick
• 2 zucchini zucchini halved lengthwise then sliced about 1/2-inch thick
• 9 radishes radishes quartered
• 8-oz fresh mushrooms sliced
• 1/3 cup balsamic vinegar
• 3 Tbsp brown sugar

Equipment

• Oven
• Chef's Knife
• Baking Sheet
• Frying pan

Method

 

1. Preheat oven to 425ºF.
2. Toss potatoes with olive oil, salt and pepper. Transfer to a roasting pan. Bake for 15 minutes. Remove from oven.
3. Combine remaining ingredients and add to roasting pan. Bake an additional 20 minutes.

Notes

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days, ready to be enjoyed in salads or wraps.
• Freezing: While it's best fresh, you can freeze leftovers in a single layer and then transfer them to a freezer bag for up to 3 months.
• Pairing: These roasted vegetables pair excellently with grilled chicken, fish, or as a colorful addition to a grain bowl.
• Spice It Up: Add your favorite herbs or spices, such as rosemary or thyme, for an extra layer of flavor.
• Vegan Option: Keep it completely plant-based by skipping any cheese toppings, and enjoy the freshness of the vegetables.
• Other Vegetables: Feel free to experiment with seasonal vegetables like bell peppers or carrots for different flavors and textures.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.