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Easy Crispy Roasted Spring Vegetables

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A simple and quick recipe for roasting fresh spring vegetables to crispy perfection, packed with flavor and perfect for healthy meals.

Ingredients

Scale
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 12–15 baby carrots, peeled
  • 1 pound new potatoes, halved or quartered
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • Zest of 1 medium lemon
  • 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Optional: red pepper flakes for a little kick
  • Optional: handful of chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim and cut asparagus into 2-inch pieces. Peel baby carrots if needed. Halve or quarter the new potatoes so they are roughly the same size as the other veggies for even cooking.
  3. In a large mixing bowl, combine olive oil, garlic powder, lemon zest, fresh thyme, salt, and pepper. Stir until well blended.
  4. Add all the prepared vegetables to the bowl and toss until evenly coated with the oil and seasoning mixture.
  5. Spread the veggies out in a single layer on a rimmed baking sheet, leaving space between pieces to avoid steaming.
  6. Roast in the oven for 20 to 25 minutes. Halfway through (around 12 minutes), toss or flip the veggies with tongs to ensure even browning.
  7. Check for doneness: asparagus should be tender but still slightly firm, potatoes soft inside with crispy edges, and carrots caramelized but not burnt. Roast an additional 3-5 minutes if needed.
  8. Once out of the oven, sprinkle with fresh parsley or red pepper flakes if desired. Serve warm.

Notes

Do not overcrowd the baking sheet to avoid steaming the vegetables. Toss veggies halfway through roasting for even crispiness. Parboiling potatoes for 5 minutes before roasting can help achieve a soft inside and crispy outside texture. Use good quality extra virgin olive oil for best flavor. Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or oven to restore crispiness.

Nutrition

Keywords: roasted vegetables, spring vegetables, healthy side dish, crispy vegetables, easy vegetable recipe, vegan, gluten-free

Find it online: https://blipflavor.com/easy-crispy-roasted-spring-vegetables-recipe-perfect-for-healthy-meals/