Description
A quick and flavorful dish featuring roasted spring vegetables seasoned with fresh herbs and herb butter, perfect for a weeknight meal.
Ingredients
Vegetables
- 1 lb asparagus
- 1/2 lb new potatoes (cut small for even cooking)
- 225 g snap peas
- 1 cup baby carrots
Flavorings
- 1 clove garlic (minced)
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 squeeze fresh lemon juice
- 1 pinch salt
- to taste freshly cracked black pepper
Oils and Fats
- 2 tbsp extra virgin olive oil
- 60 g unsalted butter (cut into small pieces)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine asparagus, new potatoes, snap peas, and baby carrots.
- Mince the garlic and chop the parsley and thyme, then add to the bowl.
- Drizzle with olive oil and squeeze fresh lemon juice over the vegetables.
- Season with salt and pepper, then toss everything together until well combined.
- Spread the vegetables evenly on a sheet pan.
- Dot the vegetables with small pieces of unsalted butter.
Cooking
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Serve warm.
Notes
Trust your eyes when cooking. Adjust cooking time for larger potatoes. Serve straight from the pan for a casual meal. Pairs well with roasted chicken or grilled fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American, Healthy