Roasted Baby Spring Vegetables Recipes

ROASTED SPRING VEGETABLES

Roasted Spring Vegetables image

Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.

Provided by Sam Hu | Ahead of Thyme

Time 45m

Number Of Ingredients 12

Ingredients

2 medium russet potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and sliced into 1-inch pieces
1/2 lb. medium asparagus, ends trimmed and halved
5-6 radishes (1/2 lb.), ends trimmed and halved
2 large parsnips, peeled and sliced into 1-inch pieces
2 tablespoons fresh garlic, finely chopped
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)

Steps:

Preheat the oven to 400F.
In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.

Nutrition Facts : ServingSize 1 serving, Calories 165 calories, Sugar 5.7 g, Sodium 270.2 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 5.5 g, Protein 3.8 g, Cholesterol 0 mg

ROASTED BABY SPRING VEGETABLES

Roasted Baby Spring Vegetables image

I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.

Provided by Chef PotPie

Categories Vegetable

Time 30m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallot
1 lb baby carrots, with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
2 cups sliced asparagus (2-inch slices, about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Steps:

Preheat oven to 500°.
Combine vinegar and shallots in a small bowl; set aside.
Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Nutrition Facts : Calories 56.5, Fat 2.2, SaturatedFat 0.3, Sodium 234, Carbohydrate 8.6, Fiber 2.6, Sugar 4.3, Protein 1.9

ROASTED BABY VEGETABLES

Roasted Baby Vegetables image

Provided by Suzanne Tracht

Categories Side Roast Passover Vegetarian Low Cal High Fiber Dinner Carrot Parsnip Squash Zucchini Spring Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

20 baby carrots, peeled, tops trimmed
8 ounces baby pattypan squash, halved
8 baby golden beets, peeled, halved
8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
Sprinkle vegetables with parsley.

ROASTED TURNIPS

Roasted Turnips image

Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish.

Provided by Molly Watson

Categories Side Dish Dinner

Time 1h13m

Number Of Ingredients 4

Ingredients

2 pounds turnips
2 tablespoons olive oil
1 teaspoon fine or coarse sea salt (or more to taste)
Optional: ground black pepper

Steps:

Gather the ingredients.
Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g

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