meal with spring vegetables

Table of Contents:

• Roasted Spring Vegetables
• Roasted Spring Vegetables with Tarragon Mustard Vinaigrette
• Roasted Baby Spring Vegetables
• Roasted Spring Vegetables Recipe
• Roasted Spring Vegetables Ahead of Thyme

Roasted Spring Vegetables

If you're looking for a side dish that will wow your guests, look no further than Roasted Spring Vegetables. This dish is not only beautiful to look at, but absolutely delicious to eat. The vibrant colors and fresh flavors will make you feel like spring has sprung. It's easy to prepare, too, so it's perfect for any occasion.

Ingredients

• 1 pound fresh asparagus
• 1 bunch fresh carrots, peeled and cut into bite-size pieces
• 1 pound baby red potatoes, washed and halved
• 1 large red onion, cut into bite-size pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 425°F.
2. Place the asparagus, carrots, potatoes, and onion in a large bowl.
3. Add the olive oil, salt, pepper, and garlic powder to the bowl.
4. Toss until the vegetables are coated evenly with the oil and spices.
5. Spread the vegetables in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, or until the vegetables are tender and beginning to caramelize.

Roasted Spring Vegetables with Tarragon Mustard Vinaigrette

Roasted Spring Vegetables with Tarragon Mustard Vinaigrette is a colorful and flavorful side dish that's perfect for spring. The vegetables are roasted until tender and slightly caramelized, then tossed with a tangy and herbaceous vinaigrette. The addition of tarragon and mustard brings a bright, fresh flavor to the dish that's absolutely irresistible.

Ingredients

For the vegetables:

• 1 pound fresh asparagus
• 1 bunch fresh carrots, peeled and cut into bite-size pieces
• 1 pound baby red potatoes, washed and halved
• 1 large red onion, cut into bite-size pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the vinaigrette:

• 2 tablespoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh tarragon leaves, chopped
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions

For the vegetables:

1. Preheat your oven to 425°F.
2. Place the asparagus, carrots, potatoes, and onion in a large bowl.
3. Add the olive oil, salt, and pepper to the bowl.
4. Toss until the vegetables are coated evenly with the oil and spices.
5. Spread the vegetables in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, or until the vegetables are tender and beginning to caramelize.

For the vinaigrette:

1. In a small bowl, whisk together the mustard, olive oil, vinegar, tarragon, honey, salt, and pepper.
2. Drizzle the vinaigrette over the roasted vegetables.
3. Toss until the vegetables are evenly coated.
4. Serve immediately.

Roasted Baby Spring Vegetables

Roasted Baby Spring Vegetables is a simple and elegant side dish that's perfect for any occasion. The colorful and tender veggies will brighten up your plate and your taste buds. This recipe is easy to make and will be a crowd pleaser. It's a great way to enjoy the fresh flavors of spring.

Ingredients

• 1 pound baby carrots
• 1 pound baby turnips
• 1 pound baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 425°F.
2. Wash and dry the baby vegetables.
3. Place the vegetables in a large bowl.
4. Add the olive oil, salt, pepper, and garlic powder to the bowl.
5. Toss until the vegetables are coated evenly with the oil and spices.
6. Spread the vegetables in a single layer on a large baking sheet.
7. Bake for 20-25 minutes, or until the vegetables are tender and beginning to caramelize.

Roasted Spring Vegetables Recipe

Roasted Spring Vegetables Recipe is a simple and delicious dish that's perfect for lunch or dinner. The fresh flavors of the vegetables are brought out by the roasting process, and the combination of vegetables creates a visually stunning dish. This recipe is easy to make and perfect for any busy weeknight.

Ingredients

• 1 pound fresh asparagus
• 1 small head of broccoli, cut into florets
• 1 small head of cauliflower, cut into florets
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 425°F.
2. Place the asparagus, broccoli, cauliflower, and mushrooms in a large bowl.
3. Add the olive oil, salt, pepper, and garlic powder to the bowl.
4. Toss until the vegetables are coated evenly with the oil and spices.
5. Spread the vegetables in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, or until the vegetables are tender and beginning to caramelize.

Roasted Spring Vegetables Ahead of Thyme

Roasted Spring Vegetables Ahead of Thyme is a delicious and healthy side dish that's perfect for any occasion. The vegetables are roasted until tender and slightly caramelized, then served with a flavorful dressing. This dish is easy to make, packed with nutrients, and perfect for a springtime meal.

Ingredients

For the vegetables:

• 1 pound mixed fresh vegetables (asparagus, broccoli, carrots, snow peas, or any other vegetables of your choice)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

For the vegetables:

1. Preheat your oven to 425°F.
2. Wash and dry the vegetables.
3. Cut any larger vegetables into bite-size pieces.
4. Place the vegetables in a large bowl.
5. Add the olive oil, salt, and pepper to the bowl.
6. Toss until the vegetables are coated evenly with the oil and spices.
7. Spread the vegetables in a single layer on a large baking sheet.
8. Bake for 20-25 minutes, or until the vegetables are tender and beginning to caramelize.

For the dressing:

1. In a small bowl, whisk together the olive oil, white wine vinegar, dijon mustard, honey, salt, and pepper.
2. Drizzle the dressing over the roasted vegetables.
3. Toss until the vegetables are evenly coated.
4. Serve immediately.

Whether you're looking for a simple side dish or an impressive addition to your holiday spread, these Roasted Spring Vegetable recipes are sure to please. Each recipe offers a unique twist on the classic dish, making it easy to experiment and find your favorite version. Whether you choose to make a classic version or try something new, these recipes are sure to impress.

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