Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This is a crucial step; a hot oven ensures that the vegetables roast properly, creating that golden-brown color we all love.
- Prepare your vegetables: take asparagus, baby carrots, yellow squash, and zucchini. Clean them thoroughly and chop them into bite-sized pieces, making sure the asparagus is about 2 inches long.
- In a large bowl, combine the chopped vegetables. Add the melted butter, minced garlic, chopped parsley, and salt to taste. Stir well, ensuring every piece is coated in that buttery garlic mixture.
- Line a baking sheet with parchment paper and spread the vegetable mixture evenly across the sheet. This helps them roast evenly instead of steaming.
- Place the baking sheet in your preheated oven and roast for about 12 minutes. Keep an eye on them; you want them tender and nicely browned but not mushy.
- After 12 minutes, take them out and gently stir to ensure even roasting. If you want a little more color, you can return them to the oven for another 2 to 3 minutes.
- Once they are beautifully roasted, remove them from the oven and let them cool slightly before serving. This enhances their flavors as they rest.
- Serve your Roasted Spring Vegetables warm, garnished with a sprinkle of fresh chopped parsley for that extra touch!
- Enjoy your dish with family or friends, and watch as they savor every bite!
Notes
Feel free to add your favorite herbs or spices, like thyme or rosemary, for added depth.