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Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make. | aheadofthyme.com

Roasted Spring Vegetables


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5 from 3 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.


Ingredients

  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrotspeeled and sliced into 1-inch pieces
  • 1/2 lb. medium asparagus, ends trimmed and halved
  • 5-6 radishes (1/2 lb.), ends trimmed and halved
  • 2 large parsnips, peeled and sliced into 1-inch pieces
  • 2 tablespoons fresh garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar 
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)

Instructions

  1. Preheat the oven to 400F.
  2. In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
  3. Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
  4. Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.

Notes

How to store: Store roasted spring vegetables in an airtight container for up to 4 days in the refrigerator. Reheat for a few minutes on the stove over medium heat, or in the oven at 300F for 5-10 minutes until warmed through

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American