Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces; 4 cloves unpeeled garlic cloves; 2 tablespoons olive oil; 1 teaspoon Kosher salt; ½ teaspoon freshly ground pepper

A colorful medley of seasonal spring vegetables roasted to perfection with garlic and olive oil until tender and golden brown. This versatile side dish features a mix of carrots, asparagus, radishes, and other spring vegetables.

4 servings

20 min

Published October 4, 2025

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Ingredients

•1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
•4 cloves unpeeled garlic cloves
•2 tablespoons olive oil
•1 teaspoon Kosher salt
•½ teaspoon freshly ground pepper

Cooking Instructions

1.
Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.
20 min