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.
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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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The pictures are amazing. The vegetable combo is wonderful.
Thank you Cheryl!
Tim Gascoigne says
Great recipe idea! Do you think sweet potatoes would work the same way. Would you need to cook them separately?
I actually cook sweet potatoes like this all the time– you should look at this recipe for an idea of how long to cook them. The leeks can be added at the same time as the sweet potatoes. http://www.vitamin-sunshine.com/sheet-pan-herbed-lemon-chicken-sweet-potato-dinner/
Debra C. says
Love that slice of lemon on top, adds such great flavor. I could make a meal of these veggies!
Sarah @ Champagne Tastes says
Oh YUUUUMMMM!!! I hate peeling potatoes, so this sounds perfect! And the photos are beautiful.
Lynn | The Road to Honey says
Ha! Ha! I love your mom’s little trick about the crust on bread. So genius. I myself have always been a big fan of the skins on potatoes (and the crusts on bread). . .especially when it is baked until crispy. And how pretty is this plate of veggies? Definitely the perfect side to all holiday feasts.
Bintu - Recipes From A Pantry says
I love leeks and I find roasted broccolini so great when roasted. This looks fab, bookmarking this
Just Jo says
What a great video! You’d not know you’d only done a couple before – I love the wall you had behind you, so nice to have a good backdrop (mine isn’t half as nice!). I do veggies like this all the time but I like your choices and seasonings, I’ll definitely have a go 😀
Julia @ HappyFoods Tube says
This looks delicious! Love your video. Subscribed 🙂
Thanks for subscribing, Julia!
The Modern Proper says
So fresh and beautiful. Those roasted lemons are gorg!
Thank you so much! They add so much flavor. Once I started adding them, I haven’t looked back 🙂
Looks yummy! I love the lemons on top.
They are so delicious! The lemon juice soaks into the leeks and adds so much flavor!
The vegetable combo looks wonderful and delicious. I love the lemons on top as well. Thanks!
Thanks Jane! I love using roasted lemons on top of dishes like this– they sweeten as they roast and add a ton of flavor.