Oven Roasted Spring Veggies

 Roasted Spring Vegetables

Ingredients

• 1 bunch asparagus, trimmed
  
• 3 large carrots, peeled and sliced
  
• 1 cup baby potatoes, halved
  
• 2 tbsp olive oil
  
• 1 tsp garlic powder
  
• 1 tsp dried thyme
  
• Salt & pepper to taste
  
• Optional: lemon zest or grated parmesan
  

Instructions

1. Preheat oven to 425°F.
   
2. Toss vegetables in olive oil and seasoning.
   
3. Spread on a baking sheet and roast for 25–30 mins, flipping halfway through.
   

Add lemon zest or parmesan before serving if desired.

Oven Roasted Spring Veggies

A colorful medley of carrots, asparagus, and baby potatoes, these roasted spring vegetables are lightly seasoned and oven-roasted to perfection. Simple, fresh, and full of flavor—this side dish brings the beauty of the season right to your table.4

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 1 bunch asparagus trimmed
• 3 large carrots peeled and sliced
• 1 cup baby potatoes halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt & pepper to taste
• Optional: lemon zest or grated parmesan

Instructions

 

• Preheat oven to 425°F.
• Toss vegetables in olive oil and seasoning.
• Spread on a baking sheet and roast for 25–30 mins, flipping halfway through.
• Add lemon zest or parmesan before serving if desired.

Keyword easter, Easter appetizer recipes, easter recipes, roasted veggies recipe