Roasted Spring Vegetables
A colorful medley of roasted spring vegetables, including asparagus, baby carrots, and Brussels sprouts, perfect for your Easter feast.
Ingredients
Vegetables
- 2 cups asparagus, trimmed
- 1 cup baby carrots, peeled and sliced
- 1 cup Brussels sprouts, halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine asparagus, carrots, and Brussels sprouts.
- Drizzle the olive oil over the vegetables.
- Sprinkle salt, pepper, and garlic powder on top.
- Toss everything together until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet.
Cooking
- Roast in the oven for 20-25 minutes or until they are tender and slightly browned.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Serve the roasted vegetables warm as a side dish alongside your main meal. They look beautiful on a platter and can also be drizzled with a little lemon juice for added freshness. Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave. Make sure to cut the vegetables into similar sizes for even cooking. Feel free to add other vegetables like bell peppers or zucchini for more variety. Don’t overcrowd the baking sheet; this will help the vegetables roast, not steam. You can add fresh herbs like rosemary or thyme for an extra flavor boost, and sprinkle some grated Parmesan cheese on top just before serving for a cheesy twist.