Description
A vibrant and flavorful Easter Roasted Spring Vegetable Medley celebrating fresh seasonal produce roasted to perfection. This plant-based dish blends crisp spring vegetables with caramelized edges, making a colorful, wholesome, and satisfying addition to any festive table or cozy gathering.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed
- 12 baby carrots, peeled if needed
- 10 radishes, halved
- 8 new potatoes, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 12 cherry tomatoes, halved
Seasonings and Aromatics
- 3 tablespoons olive oil (natural)
- 4 fresh thyme sprigs
- 4 garlic cloves, peeled
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
Instructions
- Prepare the Vegetables: Wash all the vegetables thoroughly. Trim the tough ends off the asparagus. Halve the cherry tomatoes and radishes. Peel baby carrots if needed. Cut the new potatoes into uniform bite-sized pieces to ensure even cooking.
- Toss with Olive Oil and Seasonings: In a large bowl, combine all prepared vegetables with olive oil (natural), fresh thyme sprigs, peeled garlic cloves, sea salt, and freshly ground black pepper. Toss gently until every piece is evenly coated to promote caramelization and depth of flavor during roasting.
- Roast the Vegetables: Spread the vegetables out evenly on a lined baking tray in a single layer to roast rather than steam. Place tray in a preheated oven at 400°F (200°C) and roast for 25-30 minutes, turning halfway through. The vegetables should become tender with crispy, golden edges.
- Add Lemon Zest and Serve: Transfer the roasted vegetables to a serving dish and sprinkle with fresh lemon zest. Toss gently to evenly distribute the citrus brightness, making the medley fresh and irresistible.
Notes
- Cut vegetables to similar sizes to ensure even roasting and perfect texture.
- Do not overcrowd the pan to allow proper browning instead of steaming.
- Use fresh herbs for better flavor over dried ones.
- Let roasted vegetables rest a few minutes after roasting to deepen flavor and allow caramelization to settle.
- Adjust salt, pepper, or herbs to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Easter, spring vegetables, roasted vegetable medley, plant-based, gluten free, seasonal dish, vegan, healthy side
