Spring Vegetable Medley
A comforting medley of roasted spring vegetables that brings warmth and joy to the table, perfect for busy weeknights or slow Sunday breakfasts.
Ingredients
Vegetables
- 1 bunch asparagus Trimmed where they snap naturally.
- 1 pound baby carrots Can substitute with regular carrots cut into batons.
- 1 large onion Sliced into thick rings.
Flavorings
- 2 tablespoons garlic herb butter Fresh homemade butter is recommended for better flavor.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Trim the asparagus and slice the onion into thick rings.
Tossing
- In a bowl, toss the asparagus, baby carrots, and onions with the garlic herb butter, salt, and pepper until well coated.
Roasting
- Spread the vegetable mixture evenly on a sheet pan, ensuring space between pieces.
- Roast in the oven for 20-25 minutes, checking tenderness and golden color at the 20-minute mark.
Serving
- Serve warm as a side dish, along with optional toppings like fresh parsley or lemon juice.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave. You can also freeze for up to two months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 300mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!