Roasted Spring Vegetables: The Best Recipe for Fresh Flavors
A vibrant and flavorful dish featuring colorful roasted spring vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine all the vegetables.
- Drizzle with olive oil, and season with salt and pepper.
- Toss to coat the vegetables evenly.
- Spread the veggies out on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until tender.
- Drizzle with balsamic vinegar before serving.
Notes
- Feel free to substitute any of your favorite vegetables.
- For added flavor, sprinkle with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Spring Vegetables, Fresh Flavors, Healthy Recipe