**Roasted Baby Spring Vegetables: A Medley of Sweet and Savory Delights**
As the sun awakens the earth, nature's bounty unveils a symphony of vibrant flavors in the form of tender baby spring vegetables. From petite carrots and turnips to crisp asparagus and sugar snap peas, these jewels of the season beckon us to indulge in their natural goodness. Roasted to perfection, these vegetables transform into a medley of sweet and savory delights, capturing the essence of spring's awakening. Join us on a culinary journey as we explore a trio of delectable recipes that celebrate the arrival of these culinary treasures. First, we'll embark on a classic adventure with our Roasted Baby Vegetables with Garlic and Herbs, where simplicity shines through in every tender bite. Next, we'll venture into a world of bold flavors with our Roasted Baby Vegetables with Lemon and Thyme, where citrusy zing and herbaceous aromas dance harmoniously. And finally, we'll conclude our exploration with a touch of elegance with our Roasted Baby Vegetables with Balsamic Glaze, where a drizzle of tangy-sweet glaze elevates each vegetable to a new level of sophistication. So gather your ingredients, fire up your oven, and let's embark on a culinary celebration of spring's bounty with our Roasted Baby Spring Vegetables.
ROASTED SPRING VEGETABLES
Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F.
- In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
- Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
- Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
Nutrition Facts : ServingSize 1 serving, Calories 165 calories, Sugar 5.7 g, Sodium 270.2 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 5.5 g, Protein 3.8 g, Cholesterol 0 mg
OVEN-ROASTED SPRING VEGETABLE MEDLEY
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BABY SPRING VEGETABLES
I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.
Provided by Chef PotPie
Categories Vegetable
Time 30m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°.
- Combine vinegar and shallots in a small bowl; set aside.
- Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
- Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
- Return pan to oven; bake 5 minutes. Stir in parsley and chives.
Nutrition Facts : Calories 56.5, Fat 2.2, SaturatedFat 0.3, Sodium 234, Carbohydrate 8.6, Fiber 2.6, Sugar 4.3, Protein 1.9
In this recipe, a medley of vibrant, tender spring vegetables takes center stage. Freshly picked baby vegetables like carrots, potatoes, broccoli, and Brussels sprouts are roasted to perfection, resulting in a delightful dish that showcases the natural flavors of the season.
Tips:
- Choose the Freshest Vegetables: Select baby vegetables that are firm, brightly colored, and free from blemishes. Fresh produce ensures the best flavor and texture.
- Uniform Sizing: Cut the vegetables into similar sizes so that they roast evenly. Smaller vegetables may require less roasting time, while larger ones might need a few extra minutes.
- Toss in Olive Oil and Seasonings: Before roasting, toss the vegetables in a mixture of olive oil, salt, and pepper. This helps them caramelize and develop a delicious golden-brown exterior.
- Arrange in a Single Layer: Spread the vegetables in a single layer on a baking sheet. Overcrowding can lead to uneven cooking and steaming instead of roasting.
- Roast at High Temperature: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) for optimal roasting. This high temperature brings out the natural sweetness of the vegetables and results in a crispy texture.
- Roast Until Tender-Crisp: Keep a close eye on the vegetables during roasting. They are done when they are tender when pierced with a fork but still retain a slight bite. Over-roasting can lead to mushy vegetables.
- Garnish and Serve: Once roasted, transfer the vegetables to a serving bowl. Garnish with fresh herbs like parsley or thyme for an extra burst of flavor and color. Serve immediately as a side dish or as part of a main course.
Conclusion:
Roasted baby spring vegetables are a culinary celebration of the season's bounty. This simple yet flavorful dish allows the natural tastes of fresh vegetables to shine through. The combination of tender-crisp textures, caramelized edges, and aromatic herbs creates a delightful symphony of flavors. Whether served as a vibrant side dish or incorporated into a main course, this recipe captures the essence of springtime and is sure to impress your taste buds.
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