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A dish filled with roasted vegetables with leeks and lemons.
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5 from 1 vote

Roasted Vegetables (My Favorite Spring Version!)

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 162kcal


  • 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.



Calories: 162kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Sodium: 41mg | Potassium: 872mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 103.5mg | Calcium: 95mg | Iron: 2.8mg