Take one bite of these juicy, flavorful,Roasted Spring Vegetablesand you will never feel like eating vegetables will be a chore again! Simply coat your veggies in oil and salt, toss them in the oven, and enjoy a delicious side that goes great with any meal, including my easyLemon Pepper Chicken!

Roasted Spring Vegetables Recipe on a round white plate.

If you are tired of boring old steamed vegetables, then we have you covered! These roasted veggies are sweet, savory, and so tender. Coating them in olive oil and roasting them helps them develop the perfect crunchy exterior. I like to seasonmy veggieswith a little bit of salt, but you can use a variety of seasonings! One of my favorite alternatives is lemon pepper seasoning.

I love using a mix ofspring vegetables in this recipe, but you can use pretty much any vegetables that are in season or available at your local grocery store. Bell peppers, broccoli, carrots, and cauliflower are all great alternatives!

Roasted Spring Vegetables Recipe on a baking dish.

Why You’ll Love This Recipe

Full of daily hearty nutrients.
Quick and easy to prepare.
Can be seasoned with a variety of spices.

Recipe Ingredients

portion bowls each with raw ingredients to make roasted spring vegetables.

Asparagus—With the ends trimmed off.
Brussel Sprouts—Cut in half or quartered.
Sugar Snap Peas—Washed and dried.
Beets—You can cut fresh beets or use canned beets that are pre sliced.
Olive Oil—Coats the veggies to give them a nice, crispy exterior.
Salt—To help draw out the flavor of the veggies.

See the recipe card for full information on ingredients and quantities.

How to Make Roasted Spring Veggies

clear mixing bowl in the process of making roasted asparagus.

Step #1.Prepare the vegetable for roasting and preheat the oven.

Step #2.In a bowl, coat the washed and chopped veggies with half the oil and some salt.

raw spring vegetables on a baking dish before being baked and roasted.

Step #3.Place the veggies in a single layer on a parchment lined baking sheet. Drizzle the remaining oil and a little more salt on top.

Step #4.Bake until veggies are tender and slightly charred. Serve and enjoy!

Recipe FAQs

Why are my veggies soggy?

It is important that you don’t toss your veggies with all the olive oil at once. This can oversaturate the veggies and prevent them from developing a nice crunchy exterior. Stick with tossing them in about half the oil and then drizzling the remaining oil on top.

Can I roast frozen veggies?

I always recommend using fresh vegetables in this recipe. It gives you the most flavor and they are easier to work with. With that being said, frozen vegetables can be used in a pinch. You will want to allow them to thaw in the fridge and then pat them dry with a paper towel so they don’t add too much moisture to the dish.

How To Serve Roasted Spring Veggies

The options for serving your veggies are pretty limitless! You can serve the veggies on top of a bowl of warmbrown riceor quinoa, use them as a snack between meals, or use them as a delicious side dish. Try pairing the roasted veggies with seasoned chicken andmashed potatoes,baked salmonand rice pilaf,crockpot roast beef, meatloaf and sweet potatoes, or pesto pasta.

Theseroasted veggiesare delicious with just oil and salt, but for a little variation try using rosemary and thyme, garlic, lemon pepper, or parmesan cheese.

How to Store Roasted Spring Veggies

Roasted veggies are best eaten right after they are cooked since they will get a little soggy when reheated. With that being said, you can store any leftovers in an airtight container for 3 days in the fridge. I recommend reheating your veggies in the oven at 425°F for about 10 minutes, or until warm.

Expert Tips

Not sure what to do with leftover roasted veggies? Try adding them in asalad, omelet, frittata, or on top of pasta.
When picking asparagus,choose stalks that are plump and firm and have closed tips (not soft or spreading).
When picking beets,look for ones that are small and firm(soft beets are overripe).Pick beets that are a deep maroon color, still have the taproot attached, and have green leaves.
For best results, pick brussel sprouts that are bright green in color and are firm.
Keep beets, brussel sprouts, asparagus, and sugar peas refrigerated until you roast them so they stay nice and fresh.

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