Roasted Spring Vegetables

A simple and delicious way to highlight the flavors of fresh spring vegetables, roasted to perfection with garlic and butter.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Spring Vegetables

6 oz Asparagus A spring staple, can substitute with green beans.
6 oz Baby Carrots Provides natural sweetness; can use regular carrots cut smaller.
6 oz Yellow Squash Adds color; zucchini can be used as a substitute.
6 oz Zucchini Complements other veggies; any summer squash can substitute.

Flavor Enhancers

3 tablespoons Salted Butter, melted Enhances flavor; olive oil is a great alternative.
3 cloves Garlic, minced Key flavor enhancer; use roasted garlic for milder taste.
1 teaspoon Parsley, chopped Adds freshness; use basil or herbs de Provence if unavailable.
to taste Salt Essential for seasoning; flavored salts can add flair.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the asparagus, baby carrots, yellow squash, and zucchini.
Add the melted butter, minced garlic, chopped parsley, and salt. Stir gently until the vegetables are evenly coated.
Spread the mixture in a single layer on a parchment-lined baking sheet to ensure even roasting.

Cooking

Roast for about 12 minutes, or until the vegetables are tender and slightly caramelized.
Serve immediately while still hot.

Notes

Avoid overcrowding the baking sheet to prevent steaming. Preheat the oven for even cooking. For added flavor, sprinkle Parmesan cheese in the last two minutes of roasting or add herbs like thyme or rosemary for a unique twist.