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Roasted Spring Vegetables (Recipe)

Roasted Spring Vegetables (Recipe)


Spring has sprung, and with it comes a whole new array of in-season vegetables. If you’re as excited as I am about spring vegetables, then, by all means, go a little crazy at the farmer’s market and snap up some of these tasty veggies. Below you’ll find the most basic recipe for roasted spring vegetables, like carrots, spring onions, turnips, asparagus, radishes, sugar snap peas, and beets. But you can also upgrade this recipe with a number of different fresh or dried herbs, rosemary, oregano, thyme, parsley, chives, etc. Another twist? Try adding two or three tablespoons of lemon juice or balsamic vinegar.

Roasted Spring Vegetables


  • 1 pound spring vegetables (see ideas above)
  • 6 cloves of garlic, unpeeled
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Oven Temperature: 450 degrees


1. Cut vegetables into similar-sized pieces (this is very important!)

2. In a large bowl, combine veggies, oil & garlic. Season with salt, pepper and herbs and toss to coat evenly.

3. Arrange vegetables in a single layer on a baking sheet.

4. Roast for about 20 minutes, stirring halfway through. Vegetables are done when they’re tender & golden brown.


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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
12:45PM PDT on Apr 18, 2013

I must go to the farmers market NOW!!

1:44AM PDT on Mar 25, 2013

thanks for sharing

8:28AM PDT on Mar 19, 2013

Thank you Katie, For Sharing this!

8:49PM PST on Feb 13, 2013

thank you

8:46PM PST on Feb 13, 2013

thank you

9:40AM PST on Feb 10, 2013

Thank you for sharing.

1:44AM PST on Feb 10, 2013

Thanks, I will certainly try it out.

10:57AM PST on Feb 9, 2013

Thank you.

7:25AM PST on Feb 9, 2013

Thank you Katie, for Sharing this!

6:15AM PST on Feb 9, 2013

That can also enrich the taste

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