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