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
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.