Best 6 Oven Roasted Spring Vegetables Recipes
**Oven-Roasted Spring Vegetables: A Medley of Colorful Flavors**
As the sun begins to shine brighter and days grow longer, spring ushers in a bounty of fresh, vibrant vegetables. Oven-roasted spring vegetables are a culinary delight, offering a symphony of flavors, textures, and colors that celebrate the season's bounty. From tender asparagus to sweet carrots, crisp broccoli to earthy mushrooms, each vegetable brings its unique charm to the dish. Roasted to perfection, these vegetables caramelize and develop a slightly smoky flavor, enhancing their natural sweetness and creating a medley of irresistible aromas. Whether served as a colorful side dish or enjoyed as a healthy and satisfying main course, oven-roasted spring vegetables are a culinary masterpiece that captures the essence of spring's harvest.
**Recipes Featured in this Article:**
1. **Classic Roasted Spring Vegetables:** This timeless recipe showcases the simplicity and beauty of roasted vegetables. With just a few basic ingredients, such as olive oil, salt, and pepper, you can create a side dish that complements any main course.
2. **Honey-Roasted Carrots and Parsnips:** This recipe adds a touch of sweetness to the roasted vegetables with a drizzle of honey. The combination of carrots and parsnips creates a delightful contrast in flavors and textures.
3. **Roasted Vegetable Medley with Herbs:** Elevate your roasted vegetables with a vibrant blend of fresh herbs, such as rosemary, thyme, and oregano. These herbs infuse the vegetables with a savory aroma and enhance their natural flavors.
4. **Roasted Vegetables with Balsamic Glaze:** A drizzle of balsamic glaze adds a touch of tangy sweetness to the roasted vegetables. This glaze creates a glossy, caramelized exterior that adds visual appeal and depth of flavor.
5. **Roasted Vegetable Buddha Bowl:** Transform roasted vegetables into a complete and satisfying meal by serving them over a bed of quinoa or brown rice, topped with a drizzle of tahini dressing. This recipe is a delicious and nutritious way to enjoy your daily dose of vegetables.
ROASTED SPRING VEGGIES AND DIP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
- In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
- Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
- For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
- For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.
ROASTED SPRING VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 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.
SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
EASY ROASTED VEGETABLES
Enjoy roasted veg as a healthy and colourful side dish. You can use any vegetables you like - this recipe is brilliant for clearing out the fridge
Provided by Adam Bush
Categories Side dish
Time 1h
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
- Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.
Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
Tips:
- Choose the right vegetables: For roasting, vegetables with a firm texture and high sugar content are best. Good options include potatoes, carrots, parsnips, beets, Brussels sprouts, broccoli, and cauliflower.
- Cut the vegetables into uniform pieces: This will help them cook evenly. For larger vegetables, cut them into 1-inch cubes or wedges. For smaller vegetables, such as Brussels sprouts, leave them whole.
- Toss the vegetables with oil and seasonings: This will help them brown and caramelize in the oven. Use a good quality olive oil or avocado oil, and season the vegetables with salt, pepper, and any other herbs or spices you like.
- Roast the vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature between 400 and 450 degrees Fahrenheit.
- Roast the vegetables until they are tender: The cooking time will vary depending on the type and size of the vegetables. For most vegetables, it will take about 20-30 minutes. You can check the vegetables for doneness by piercing them with a fork. They should be tender, but still slightly firm.
Conclusion:
Oven-roasted spring vegetables are a delicious and healthy side dish that can be enjoyed with a variety of main courses. They are easy to make and can be customized to your liking. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time.
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