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!

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Prep Time 15

Cook Time 35

Total Time 50

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

Preheat oven to 425ºF.
Toss potatoes with olive oil, salt and pepper. Transfer to a roasting pan. Bake for 15 minutes. Remove from oven.
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.