Roasted Spring Vegetable Platter
A vibrant and healthy Roasted Spring Vegetable Platter featuring tender seasonal vegetables, lightly seasoned and roasted to perfection for a fresh and flavorful dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 cup sugar snap peas, trimmed
- 1 cup baby carrots, peeled
- 1 cup radishes, halved
- 1 cup baby zucchini, halved lengthwise
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 lemon, zested and juiced
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the asparagus, sugar snap peas, baby carrots, radishes, and baby zucchini with olive oil, thyme leaves, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 15-20 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Remove from oven and immediately sprinkle with lemon zest, lemon juice, and Parmesan cheese if using.
- Serve warm or at room temperature as a colorful side dish or light main course.
Notes
For added flavor, drizzle with a balsamic glaze before serving or toss with fresh herbs like parsley or chives.
Find it online: https://seasonedrecipe.com/roasted-spring-vegetable-platter/