Description

Celebrate spring with this vibrant Easter Roasted Spring Vegetable Medley, featuring fresh asparagus, baby carrots, sweet peas, new potatoes, red bell pepper, and cherry tomatoes all roasted to perfection. This colorful, nutritious dish offers a delightful balance of flavors and textures, perfect as a side or main for festive occasions.

Ingredients

Scale

Vegetables

1 bunch asparagus, trimmed
12 baby carrots, peeled and halved if large
1 cup sweet peas, fresh or thawed if frozen
1 lb new potatoes, cut into bite-sized pieces
1 red bell pepper, seeded and sliced
1 cup cherry tomatoes, halved

Seasonings and Flavorings

3 tbsp olive oil (natural)
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest
Salt, to taste
Black pepper, freshly ground, to taste

Instructions

Prepare the Vegetables: Wash all vegetables thoroughly. Trim asparagus ends, peel and halve baby carrots if large, halve cherry tomatoes, and cut new potatoes into bite-sized pieces for even cooking.
Toss with Olive Oil and Seasonings: Place prepared vegetables in a large bowl. Add olive oil (natural), minced garlic, chopped rosemary, thyme leaves, lemon zest, salt, and pepper. Toss gently to coat each vegetable evenly.
Arrange on a Baking Sheet: Spread the coated vegetables in a single layer on a large rimmed baking sheet. Ensure they are spread out to roast properly and develop caramelized edges.
Roast Until Tender and Golden: Preheat the oven to 425°F (220°C). Roast vegetables for 25-30 minutes, stirring halfway through. Vegetables should be tender with lightly browned edges; cherry tomatoes should be soft and slightly blistered.
Serve Warm with Final Touches: Remove from oven, toss the medley gently, and adjust seasoning if needed. Garnish with fresh herbs or a squeeze of fresh lemon juice before serving.

Notes

Cut vegetables into uniform sizes for even cooking.
Do not overcrowd the pan to ensure proper roasting and crispy edges.
Use fresh herbs both before and after roasting for enhanced flavor.
Wrap garlic cloves in foil to mellow their flavor if desired.
Let the medley rest 3-5 minutes after roasting for flavors to settle.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 5g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: Easter, spring vegetables, roasted vegetables, healthy side dish, vegetarian, plant-based, gluten free