Roasted Vegetables are a favorite in our house. This combination of spring vegetables has been happening a lot in our house lately! The perfect healthy side dish for any protein.
This is one of those super easy combinations that uses vegetables you probably have on hand, takes minutes to throw into a roasted pan, and looks fancy enough to serve for a holiday or dinner party.
As I layered the vegetables into the serving dish or the photo shoot, I realized how perfect this would be as an Easter side dish. Holidays are always so rush, trying to juggle taking part in the festivities with serving a beautiful meal.
This is veggies and potatoes combined, and is so much less work than going through the process of peeling, boiling, and mashing potatoes!
Serve with ham and maybe a fruit salad. Done. Perfect holiday meal. In fact… I think I just planned our Easter dinner.
I love using red and white potatoes because the peels are so beautiful, there is no need to peel them. That’s where the good stuff is anyway. Kind of like when I was a kid and my mom used to tell me all the vitamins in bread were in the crust, so she couldn’t cut it off for me. Thanks mom. I am pretty sure that wasn’t true.
With potatoes, it is true. If you’re worried about the carbs in potatoes, leaving on the skin really helps. There is so much fiber in the peels, and most of us aren’t getting enough.
I threw in lots of veggies to keep this mix light. I recently started using leeks in my roasted veggies, and YUM! The little crunchy pieces of leek burnt to the potatoes and the bottom of the pan are where all the flavor is in this dish.
I made another video! I actually had so much fun with my granola bar video that I made 3 new videos this week. The other two are for older (popular) recipes, so those will be shared on social media soon! If you aren’t already following me, follow on Facebook or Instagram for more healthy eating inspiration.
And… please make me feel better about myself and subscribe to my YouTube Channel. I have 1 subscriber, and I have a big feeling it’s my mom.
Tips for Spring Roasted Vegetables
- Mix up the veggies! I threw in cauliflower and broccolini because they were beautiful and fresh when I went grocery shopping this week. We throw in all sorts of veggies though. Asparagus and peppers are other great spring versions.
- Increase the Protein: If you’d like to turn this into a 1-pan meal, look at my recipe for Sheet Pan Herbed Lemon Chicken and Sweet Potato Dinner.
Roasted Vegetables (My Favorite Spring Version!)
- 1 1/2 pounds new potatoes quartered
- 1/2 cauliflower small, chopped
- 1 pound broccoli chopped
- 2 leeks large, (about 1 1/2 cups chopped), cut in half moons
- 1-2 tablespoons olive oil or grapeseed oil
- 1/4 cup fresh tarragon chopped
- 1/2 lemon sliced
- sea salt and fresh ground black pepper
- Preheat oven to 450 degrees F.
- In a roasted pan, add potatoes, cauliflower and leeks.
- Drizzle the vegetables with olive oil, and season well with sea salt and pepper.
- Add lemon slices to the tops of the vegetables, and sprinkle with tarragon.
- Put in oven, and bake for 25 minutes.
- Add broccolini, and continue to bake for another 10-15 minutes, depending on desired color. This keeps the broccolini from becoming over cooked and mushy. I also keep things like asparagus out until the last 10 minutes, if you're subbing other vegetables.
Other Oven Roasted Veggie Recipes:
- Balsamic Roasted Vegetables, by Kylee Cooks
- Oven Roasted Asparagus with Lemon and Garlic, by Longbourne Farm
- Sheet Pan Herbed Lemon Chicken and Sweet Potato Dinner, by Sunkissed Kitchen
- Blackened Salmon Nicoise with Mango Tarragon Dressing, by Sunkissed Kitchen (to use up any leftover tarragon! This recipe also uses potatoes and tarragon, and is a must try!)
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