Roasted Vegetables are a favorite in our house. This combination of spring vegetables has been happening a lot in our house lately! The perfect mindful side dish for any protein.
The Perfect Blend of Spring Vegetables
Spring means more sunshine but doesn’t always mean higher temperatures. While we are welcoming the longer days, the cool temperatures mean I am still sticking with hot meals.
As the farmers’ markets open with spring produce, grab a variety in a rainbow of colors and put them together in this easy dish.
These Spring Roasted Vegetables combine my favorite spring veggies. It’s a simple side dish that combines potatoes and lighter veggies, like cauliflower and asparagus. The leeks and lemon slices give these roasted vegetables so much flavor!
While I love this particular combination, it’s really a method. See notes below on how to adapt this recipe to whatever spring vegetables you love. Some of them cook longer (like the leeks and potatoes), and some only need to roast for a few minutes (like asparagus).
To brighten up the dish for spring, I add lemon slices. The lemon juice soaks into the leeks and adds a bright, sweet flavor.
I roast these in my Sharp European Convection Oven. I love being able to set my oven to convection bake so that veggies and meat cook evenly and take some color. The convection bake mode uses a fan to evenly circulate air during baking.
This not only keeps the heat evenly distributed but also dries off excess moisture on the vegetables or meat, allowing easier browning.
And of course, the browned bits are always the best part of roasted vegetables!
Oven Roasted Spring Vegetables
- New Potatoes (baby potatoes or fingerling potatoes)
- Cauliflower
- Leeks (or other onions, like red onion or sweet onions)
- Avocado Oil (or olive oil)
- Sea Salt
- Black Pepper
- Asparagus
- Fresh Lemon Slices
- Optional: Top with chopped fresh herbs, such as Italian parsley, fresh dill, spring onions, or fresh thyme).
How to Make Spring Roasted Vegetables
Step 1: Line a baking tray with parchment paper and set aside. Preheat oven to Convection Bake at 425º F. (if your oven is not convection, preheat to 450º F.)
Step 2: Add the sliced potatoes, cauliflower, and leeks to the baking tray in a single layer. Drizzle with avocado oil, and generously season with salt and pepper.
Step 3: Roast the vegetables for 25 minutes.
Step 4: Add the chopped asparagus, and toss into the roasted vegetable mix. Top the vegetables with lemon slices, and return to the oven for an additional 10 minutes.
Step 5: Optionally garnish the vegetables with fresh herbs, like Italian parsley or chopped basil. Serve hot.
How to Store Leftovers & Reheat
After the vegetables have fully cooled, pack them in an airtight container and store them in the refrigerator for up to 5 days.
To reheat, preheat oven to 425º F. Add vegetables to a baking sheet lined with parchment paper. Reheat for 10-15 minutes, until hot throughout.
FAQ & Variations
Mix up the Spring Veggies to make your own roasted vegetable medley!
Roast for 35 minutes:
- Potatoes or Sweet Potatoes
- Turnips (or other root vegetables like parsnips or rutabagas)
- Beets (peeled and chopped)
- Cauliflower
- Radishes
- Carrots or Baby Carrots
Add for the last 10 minutes:
- Asparagus
- Broccoli or Broccolini (or rapini)
- Snap Peas or Snow Peas (or even frozen peas)
- Swiss Chard or Rainbow Chard
Fall Roasted Vegetables: Adapt this recipe for whatever seasonal vegetables you have on hand. In the fall, it might be starting the pan with sweet potatoes, Brussels sprouts, and red onion, then tossing in broccoli and topping with lemon slices for the last 10 minutes.
