Roasted Spring Vegetables are a vibrant and healthy side dish that celebrates the freshness of seasonal produce. With a mix of tender baby potatoes, crisp green beans, and sweet pearl onions, all seasoned with fragrant herbs and roasted to golden perfection, this dish is a simple yet flavorful way to welcome spring to your table.
Why You’ll Love This Recipe
This versatile and colorful side dish is perfect for any occasion. Here’s why it’s a go-to for spring meals:
Showcases fresh, seasonal vegetables at their best
Quick prep and hands-off roasting make it easy
Deliciously caramelized edges and tender centers
Naturally vegan and gluten-free
Can be customized with your favorite vegetables
Ideal for pairing with meats, grains, or as a light main
Minimal ingredients, maximum flavor
Great for meal prep and leftovers
Simple enough for weeknights, elegant enough for entertaining
Light, nourishing, and full of texture
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
baby potatoes, halved
radishes, halved
broccoli florets
green beans, trimmed and cut into 2-inch pieces
pearl onions, peeled (or red onion wedges)
olive oil
dried or fresh thyme
dried or fresh rosemary
salt and freshly ground black pepper
optional: balsamic vinegar or lemon juice for serving
directions
1. Preheat the oven
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables
Wash and trim the baby potatoes, radishes, broccoli, green beans, and onions. Pat them dry thoroughly to ensure proper roasting.
3. Season the vegetables
In a large mixing bowl, toss the vegetables with olive oil, thyme, rosemary, salt, and pepper until all pieces are well coated.
4. Arrange on a baking tray
Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting—use two trays if necessary.
5. Roast
Place in the oven and roast for 25–30 minutes, stirring once halfway through. Vegetables should be golden and fork-tender, with crispy edges.
6. Finish and serve
Remove from the oven and let cool slightly. Drizzle with balsamic vinegar or a squeeze of lemon juice if using. Serve hot as a side or a light main dish.
Servings and timing
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4–6
Calories per serving: Approximately 180 kcal
Difficulty: Easy
Variations
Add carrots: Slice thin carrots or baby carrots for sweetness and color.
Include zucchini: Add chopped zucchini or yellow squash in the last 15 minutes of roasting.
Use sweet potatoes: Swap some of the baby potatoes for diced sweet potatoes.
Make it spicy: Add a pinch of red pepper flakes or smoked paprika.
Add garlic: Toss in whole garlic cloves for mellow, roasted flavor.
Top with nuts: Sprinkle toasted almonds or pine nuts before serving.
Parmesan finish: Grate Parmesan cheese over the vegetables after roasting.
Fresh herb boost: Add chopped parsley or dill after baking for brightness.
Make it a meal: Serve over quinoa, couscous, or rice, or top with a fried egg.
Asian twist: Use sesame oil and soy sauce instead of olive oil and herbs.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, spread on a baking tray and warm in a 350°F (175°C) oven for 10–12 minutes, or reheat in a skillet over medium heat. Avoid microwaving if you want to preserve crispness.
These vegetables can also be served cold or at room temperature in grain bowls or salads.
FAQs
Can I use frozen vegetables?
Fresh is best for texture and flavor, but some frozen vegetables (like green beans or broccoli) can be used. Do not thaw—roast from frozen and extend cooking time slightly.
Do I need to peel the baby potatoes?
No, the skin adds texture and nutrients. Just scrub them clean before halving.
How do I peel pearl onions easily?
Blanch them in boiling water for 1 minute, then plunge into ice water. The skins will slip off easily.
Can I use other herbs?
Yes, fresh dill, parsley, tarragon, or chives can be added after roasting for a different flavor profile.
How do I prevent soggy vegetables?
Pat them dry before roasting and avoid crowding the tray to ensure proper caramelization.
What protein can I serve this with?
Roasted chicken, grilled salmon, pork tenderloin, or tofu all pair well.
Is this dish kid-friendly?
Yes, especially if you include familiar vegetables like potatoes and carrots.
Can I make this ahead?
Yes, roast the vegetables ahead and reheat before serving, or serve at room temperature.
What’s the best oil to use?
Olive oil is ideal, but avocado oil or grapeseed oil are also good high-heat alternatives.
Can I make this in an air fryer?
Yes, but you may need to cook in batches. Roast at 375°F (190°C) for about 15–20 minutes, shaking halfway through.
Conclusion
Roasted Spring Vegetables is a simple yet stunning dish that brings out the natural sweetness and texture of seasonal produce. Infused with aromatic herbs and finished with a splash of acidity, it’s the perfect accompaniment to any meal or a standalone celebration of spring’s bounty. Easy to prepare, endlessly adaptable, and always nourishing.
Roasted Spring Vegetables
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Celebrate the season with this colorful Roasted Spring Vegetables recipe. Bursting with flavor and nutrients, this easy side dish features baby potatoes, radishes, broccoli, and green beans, all roasted with herbs and finished with a splash of balsamic or lemon for a bright, satisfying bite.
Ingredients
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2 cups baby potatoes, halved
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1 cup radishes, halved
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1 cup broccoli florets
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1 cup green beans, cut into 2-inch pieces
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1 cup pearl onions, peeled (or 1 large red onion, cut into wedges)
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2 tbsp olive oil
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1 tsp dried thyme (or 1 tbsp fresh thyme)
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1 tsp dried rosemary (or 1 tbsp fresh rosemary)
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Salt and freshly ground black pepper, to taste
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Optional: 1 tbsp balsamic vinegar or lemon juice, for serving
Instructions
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Preheat Oven: Set oven to 220°C (425°F).
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Prep Veggies: Wash and cut vegetables as needed. Pat dry thoroughly.
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Season: In a large bowl, toss potatoes, radishes, broccoli, green beans, and onions with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
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Arrange on Tray: Spread vegetables on a large baking sheet in a single layer—avoid overcrowding for best results. Use two trays if needed.
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Roast: Roast for 25–30 minutes, stirring halfway through, until vegetables are golden brown and tender.
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Serve: Drizzle with balsamic vinegar or lemon juice if using. Serve hot as a side dish or vegetarian main.
Notes
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Swap in carrots, Brussels sprouts, zucchini, or asparagus based on seasonal availability.
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Use parchment paper for easy cleanup and crispier edges.
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Leftovers are great in salads, grain bowls, or omelets.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Vegetarian
- Method: Roasting
- Cuisine: Seasonal, Mediterranean-Inspired