This Roasted Spring Vegetables Recipe makes a delicious and colorful side dish for your Easter table.
Foodwise, I think Spring is my favorite season. It’s still chilly enough for comforting soups and hearty stews but, thanks to warmer temperatures, there are once again fresh seasonal vegetables to enjoy, too.
This colorful Roasted Spring Vegetables Recipe is one of my favorite ways to feature the flavors of Spring. It’s a healthy accompaniment to any dinner and regularly makes an appearance on our Easter table, too.
Plus, it’s easy enough for kids to help make so you can distract them from all of the Easter candy. (Want more recipes for budding chefs? Check out these 5 healthy dinners that kids can make.)
Roasted Spring Vegetables Recipe
This is a recipe where the ingredients aren’t as important as the technique. In other words, you can pretty much choose whatever vegetables and oil you want to use. I went with our favorites: Brussel sprouts, tiny baby potatoes, baby beets, carrots, shallots, and snow peas. For oil, I chose an extra-virgin olive oil though just about any mild-tasting oil would work fine, too.
Like I said, the technique is what’s important here. Specifically, you want to make sure your vegetables are roughly the same size, so they cook at the same time. With my choices that required cutting carrots on the diagonal, so they were roughly the same size as the other veg.
With larger, round vegetables like beets and shallots, you want to cut them in half vertically. Be sure to oil your beets separately, so they don’t “bleed” all over the other vegetables. Don’t throw out those beet greens, though — they’re delicious sauteed or added to a salad.
Another trick when you’re roasting different vegetables is to divide them between trays based on cooking time. Beets, Brussel sprouts, and baby potatoes all take about 30 minutes, so I put them on one sheet (pictured) and popped it into the oven. Fifteen minutes later I added the second tray (not pictured) with carrots, shallots, and three cloves of garlic still in their skin. After 10 minutes, I took the garlic cloves out and added snow peas to the second sheet — they roast quickly!
With the snow peas joining the other vegetables in the oven, it’s time to make the Garlic-Thyme Butter: Strip the thyme leaves off the stem, squeeze the garlic cloves out of the skin, and mash all of that together with 2-3 tablespoons of softened butter.
Hint: The Garlic-Thyme Butter is delicious with on fish and chicken, or tossed with your favorite pasta then sprinkled with Parmesan. I usually make a huge batch of it when I’ve got the oven going then freeze the excess, so I have it on hand when needed.
Once the vegetables are done, toss them with the Garlic-Thyme butter and season with salt and pepper and serve. If you wind up with leftovers, you’re in luck: dice them to use in salads or reheat and serve them with dinners throughout the week. They freeze well, too.
- 3 baby beets, trimmed and halved lengthwise
- 1/2 lb. baby potatoes, scrubbed
- 1/2 lb. Brussels sprouts, trimmed
- 3 carrots, peeled and cut into 1 1/2-inch chunks
- 2 large shallots sliced vertically
- Handful of snow peas
- 3 cloves garlic, unpeeled
- 1/4 cup / 2 oz. oil (olive, grapeseed, melted coconut oil — choose your favorite)
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves
- Salt and pepper
- Preheat oven to 425°F / 220° / gas mark 7
- Arrange two racks in the middle third of the oven.
- Line two baking sheets with parchment, foil, or silicone baking mats
- Add oil to a medium bowl and toss vegetables separately, one kind after the other, arranging the beets, Brussels sprouts and potatoes on one sheet, and the carrots and shallots on another.
- Toss unpeeled garlic cloves in the oil and add them to the baking sheet with the carrots and shallots.
- Add snow peas to the bowl, toss with the remaining oil, and reserve.
- Put the first baking sheet with the beets, etc., in the oven. Set a timer for 30 minutes.
- When the timer goes off, add the second baking sheet to the oven. Set a timer for 10 minutes.
- When the timer goes off, remove the second baking sheet [i]only[/i]. Replace the garlic cloves with the snow peas. Set a timer for 5 minutes.
- While the vegetables finish cooking, squeeze the garlic cloves from their skins and into a small bowl. Add the thyme leaves and butter. Use the back of a fork to mash them together.
- Remove the vegetables from the oven and toss them with the herbed butter. Season to taste with salt and pepper and serve.
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