Sheet Pan Spring Vegetables are a colorful mix of fresh veggies like asparagus, carrots, and bell peppers, all roasted together for a tasty dish. It’s not just healthy, but also easy to clean up!
Honestly, it’s like a party of flavors on one pan! Plus, the smell of veggies roasting fills the kitchen like it’s spring all year round. I love serving this with rice for a complete meal! 🌼
Key Ingredients & Substitutions
Asparagus: Fresh asparagus has a lovely crunch and a slight sweetness. If it’s out of season, you might try broccoli or green beans as a substitute. They’ll roast up nicely too!
Baby Potatoes: A mix of colors adds visual appeal. If you can’t find baby potatoes, cut larger potatoes into smaller pieces for even cooking. Yukon Gold or red potatoes work great!
Turnips: These give a unique peppery flavor. If you’re not a fan, parsnips or rutabaga can be used as alternate root vegetables.
Herbs: Dried thyme and rosemary are convenient, but fresh herbs have a stronger flavor. I prefer fresh whenever possible, so if you have them, definitely use them!
Corn: Fresh corn gives the sweetest taste, but frozen corn is just fine. You can also replace it with peas for a different pop of sweetness in this dish.
How Do You Get Perfectly Roasted Vegetables Every Time?
Roasting vegetables is all about the right temperature and spacing. Set your oven to 425°F (220°C) for a delicious crispy finish.
- Make sure to cut your veggies into similar sizes to ensure even cooking. Larger pieces take longer to cook.
- Avoid overcrowding the pan! If vegetables are too close, they’ll steam rather than roast. A single layer is key.
- Give the veggies a good toss halfway through roasting. This helps everything cook evenly and promotes those tasty caramelized edges.
How to Make Sheet Pan Spring Vegetables
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch asparagus, trimmed
- 1 cup baby carrots, peeled and cut into sticks
- 1 1/2 cups baby potatoes (a mix of red, yellow, and purple), halved if large
- 1 cup small turnips, peeled and quartered
- 1/2 cup corn kernels (fresh or frozen)
Flavorings:
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
Garnish:
- Fresh parsley or dill for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30-35 minutes to cook, making a total of about 45 minutes. It’s a quick and healthy meal option that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). While it’s heating up, get a large sheet pan and line it with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetable Mixture:
In a large mixing bowl, add the baby potatoes, baby carrots, small turnips, and corn kernels. Drizzle 2 tablespoons of olive oil over the veggies, then add half of the minced garlic, thyme, rosemary, salt, and pepper. Toss everything together gently until the vegetables are well-coated.
3. Roast the First Batch:
Spread the seasoned potato mixture evenly on the sheet pan in a single layer. Roast in the preheated oven for about 20 minutes. This allows the heartier vegetables to start cooking.
4. Prepare the Asparagus:
While the potatoes and carrots are roasting, take the same mixing bowl and toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, salt, and pepper. This will add flavor to your asparagus!
5. Combine and Roast Together:
After roasting the first batch for 20 minutes, carefully remove the sheet pan from the oven. Add the seasoned asparagus on top of the other vegetables and give it a gentle toss to combine them slightly.
6. Final Roasting:
Return the sheet pan to the oven and roast everything together for an additional 10-15 minutes, or until all the vegetables are tender and have a lovely golden-brown color. Keep an eye on them to make sure they don’t overcook!
7. Serve and Enjoy:
Once your veggies are perfectly roasted, take them out of the oven. If you like, garnish with fresh parsley or dill for a burst of color and flavor. Serve warm and enjoy this delightful mix of spring vegetables!
Can I Use Different Vegetables?
Absolutely! You can swap in your favorite seasonal veggies, like bell peppers, zucchini, or even Brussels sprouts. Just make sure to adjust cooking times if needed, as some vegetables may cook faster or slower than those listed.
What Should I Do If I Have Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or return them to the oven at a low temperature until warmed through.
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it doesn’t contain any animal products. Just ensure that any additional seasonings or garnishes you use are also vegan to keep it that way!
How Can I Make This Dish Spicier?
If you like a bit of heat, consider adding crushed red pepper flakes to the olive oil mixture or tossing in some sliced jalapeños with the vegetables before roasting. Adjust the amount to suit your taste!
