Description
Bright and fresh Easter Roasted Spring Vegetable Medley featuring asparagus, baby carrots, sugar snap peas, and red bell pepper roasted with fragrant herbs, garlic, and a hint of lemon zest. This vibrant, wholesome dish celebrates seasonal spring flavors with simple preparation and colorful presentation, perfect as a versatile side for any meal.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus, trimmed
- 12 baby carrots, peeled if necessary
- 1 cup sugar snap peas, rinsed
- 1 red bell pepper, sliced into thin strips
- 3 shallots, peeled and halved lengthwise
- 4 garlic cloves, whole with skins on
Herbs and Seasonings
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 1 tsp lemon zest
Other Ingredients
- 3 tbsp extra virgin olive oil
Instructions
- Preheat the Oven and Prepare Your Vegetables: Preheat your oven to 400°F (200°C). Rinse asparagus, baby carrots, and sugar snap peas thoroughly. Trim woody ends of asparagus, peel carrots if needed, slice red bell pepper into thin strips, and peel shallots, halving them lengthwise. Leave garlic cloves whole with skins on.
- Toss the Vegetables with Olive Oil and Seasonings: In a large bowl, combine all prepared vegetables. Drizzle with extra virgin olive oil, add sea salt, cracked black pepper, chopped thyme, rosemary, and lemon zest. Toss gently to coat evenly.
- Arrange the Vegetables on a Baking Sheet: Spread the vegetables in a single layer on a rimmed baking sheet. Scatter whole garlic cloves and shallot halves evenly among the vegetables to ensure even roasting.
- Roast and Toss Midway: Roast in the oven for 25 to 30 minutes. Halfway through, use a spatula to gently toss and turn the vegetables for even caramelization and crisp edges.
- Finish and Serve: When vegetables are tender with golden spots, remove from oven and let cool slightly. Transfer to a serving dish and garnish with extra thyme sprigs and a final sprinkle of lemon zest.
Notes
- Use fresh, firm spring vegetables for best flavor and texture.
- Do not overcrowd the pan to prevent steaming instead of roasting.
- Cut vegetables to similar sizes for even cooking.
- Allow the medley to rest a few minutes after roasting to enhance flavors.
- Add a splash of grape juice or lemon juice before serving to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: spring vegetables, roasted vegetables, asparagus, baby carrots, sugar snap peas, side dish, vegan, plant-based, healthy, easy recipe
