Easy Easter Roasted Spring Vegetable Medley
A vibrant and flavorful medley of spring vegetables, roasted to perfection for a delightful side dish or Easter celebration.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 bunch Asparagus spears
- 2 cups Baby carrots
- 1 cup Snap peas
- 1 cup Cherry tomatoes (optional)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Fresh thyme (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Sea salt
- 1/2 teaspoon Freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the asparagus by snapping off the woody ends and cutting them into bite-sized pieces.
- Wash the baby carrots and slice larger ones lengthwise for even cooking. Rinse the snap peas and cherry tomatoes if using.
- Toss the asparagus, baby carrots, snap peas, and cherry tomatoes in a large bowl with olive oil, garlic, thyme, salt, and pepper.
- Spread the mixture on a large, rimmed baking sheet in a single layer.
- Roast in the oven for about 20-25 minutes, tossing halfway through.
- Sprinkle with more salt and pepper to taste and serve on a platter.
Notes
You can substitute any spring vegetable based on availability. Experiment with spices and toppings for additional flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Easter, Spring, Roasted Vegetables, Side Dish, Healthy Recipe
Find it online: https://mapleladle.com/easy-easter-roasted-vegetable-medley/