Sheet Pan Spring Vegetables
A vibrant and healthy sheet pan dish featuring a medley of fresh spring vegetables roasted to perfection, perfect for a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 cup snap peas, trimmed
- 1 cup baby carrots
- 1 cup radishes, halved
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables by trimming asparagus and snap peas, halving radishes, and slicing the onion.
- Place all the vegetables on a large sheet pan in a single layer.
- Drizzle olive oil over the vegetables and sprinkle with sea salt, black pepper, lemon zest, and thyme leaves.
- Toss gently to coat all the vegetables evenly.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- Remove from oven and serve warm as a side dish or light main.
Notes
For extra flavor, sprinkle with grated Parmesan or a squeeze of fresh lemon juice before serving.
Find it online: https://seasonedrecipe.com/sheet-pan-spring-vegetables/