Spring Roasted Vegetables

A sheet pan with colorful roasted spring vegetables.

5 from 1 vote

This heavenly blend of new potatoes, leeks, cauliflower and asparagus screams spring! The lemon cooks into the vegetables, adding a sweet and fresh vibe. Serve alongside your favorite roasted meats.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 162kcal

Author: Michelle Miller

Equipment

Sharp European Convection Oven

Ingredients

1 1/2 pounds new potatoes quartered
4 cups cauliflower broken into florets
2 leeks large, (about 1 1/2 cups chopped), cut in half moons
1-2 tablespoons avocado oil or olive oil
sea salt to taste
black pepper to taste
1 pound asparagus ends trimmed, cut into 2-inch pieces
1 lemon thinly sliced

US Customary - Metric

Instructions

Line a baking tray with parchment paper and set aside. Preheat oven to Convection Bake at 425º F. (if your oven is not convection, preheat to 450º F.)
Add the sliced potatoes, cauliflower, and leeks to the baking tray. Drizzle with avocado oil, and generously season with salt and pepper.
Roast the vegetables for 25 minutes.
Add the chopped asparagus, and toss into the roasted vegetable mix. Top the vegetables with lemon slices, and return to the oven for an additional 10 minutes.
Optionally garnish the vegetables with fresh herbs, like Italian parsley or chopped basil. Serve hot.

Video

Notes

HOW TO STORE LEFTOVERS & REHEAT

After the vegetables have fully cooled, pack them in an airtight container and store in the refrigerator for up to 5 days.

To reheat, preheat oven to 425º F. Add vegetables to a baking sheet lined with parchment paper. Reheat for 10-15 minutes, until hot throughout.

Mix up the Spring Veggies!

Roast for 35 minutes:

Potatoes or Sweet Potatoes
Turnips (or other root vegetables like parsnips or rutabagas)
Beets (peeled and chopped)
Cauliflower
Radishes
Carrots or Baby Carrots

Add for last 10 minutes:

Asparagus
Broccoli or Broccolini (or rapini)
Snap Peas or Snow Peas (or even frozen peas)
Swiss Chard or Rainbow Chard

Fall Roasted Vegetables: Adapt this recipe for whatever seasonal vegetables you have on hand. In the fall, it might be starting the pan with sweet potatoes, Brussels sprouts, and red onion, then tossing in broccoli and topping with lemon slices for the last 10 minutes.

Nutrition