- February 7, 2023
- by Amy Gorin, MS, RDN
- 0 Comments
Roasted Spring Vegetables
Looking for the tastiest recipe for roasted spring vegetables? Look no further than this sheet pan of fennel, carrots, and other veggies.
Ready in under 60 minutes, these roasted spring vegetables are the perfect healthy side dish, salad topper, or soup mix-in.
You just can’t go wrong with roasting vegetables. Baking them brings new depths of flavor, and these roasted spring veggies are sure to be your new favorite vegetable side.
These roasted spring vegetables pair the anise-like flavor of fennel with the earthy flavor of asparagus, carrots, and radishes.
Ingredients
Making roasted veggies is as easy as it gets. Here’s what you will need to make this recipe for roasted spring vegetables:
Tub and spray margarine: You’ll mix in melted margarine with the veggies before roasting, and you’ll use spray margarine to “oil” the baking sheets.
Fennel: You’ll need two fennel bulbs, which you’ll de-stem and slice into thick wedges. Fennel has a mild anise-like flavor that pairs perfectly with other savory ingredients.
Carrots, asparagus, and radishes: You’ll roast these along with the fennel. I used these because they’re in season during the spring, but you can use any other veggies that you have on hand such as broccoli, cauliflower, or potatoes.
Spices: Add flavor to roasted spring vegetables with sea salt, freshly ground black pepper, chopped rosemary, and oregano.
Step-by-step instructions
Start by preheating your oven to 365° Fahrenheit. Spray two large baking trays with margarine.
Place melted margarine in a large mixing bowl, then toss fennel slices with it until they are completely coated.
Place the fennel on its own baking tray (sprayed with margarine), and season with salt and pepper.
In a separate bowl, toss carrots, asparagus, and radishes with the remaining margarine.
On another other tray (sprayed with margarine), spread the carrots, asparagus, and radishes out evenly.
Bake the roasted spring vegetables until tender. Since the fennel takes longer to bake, you will want to place it in the oven first. Roast fennel for 35-50 minutes until fork tender. Give it a toss halfway through to make sure that it cooks evenly.
About halfway through roasting the fennel, place the baking sheet with the other veggies in the oven. Bake until fork tender, about 20 minutes, flipping halfway through.
Add herbs and spices. When you remove the vegetables from the oven, sprinkle with chopped rosemary and oregano. Add any other spices that you like to the roasted spring vegetables and enjoy!
Nutrition
Whether you’re using them as a side dish or mixing into a salad, roasted spring vegetables are an incredibly healthy choice. They’re full of vitamins and minerals, low in sodium, and high in fiber.
Curious to know what they have to offer nutritionally? Here’s an overview:
- Calories: 150
- Total fat: 6 g (8% DV)
- Saturated fat: 2 g (10% DV)
- Protein: 3 g (6% DV)
- Carbs: 21 g (8% DV)
- Sugar: 10 g
- Fiber: 7 g (25% DV)
- Cholesterol: 0 mg
- Sodium: 220 mg (10% DV)
Recipe FAQ
You can serve roasted vegetables with just about anything. They pair well with meat, fish, or plant proteins like tofu.
Add them to mixed dishes like soup and salad. If you have other veggies on hand, like broccoli, sweet potatoes, or Brussels sprouts, try mixing them into this roasted vegetable recipe.
You can also enjoy roasted vegetables with any seasoning blends that you like.
Store roasted spring vegetables in a sealed container in the refrigerator, and eat within 3-4 days. I do not recommend freezing them, as they will lose their flavor and quality.
I seasoned these roasted vegetables very simply with just salt, pepper, rosemary, and oregano.
You can get creative with other herbs and spices for a different take. Try them with sliced shallots and garlic, or add some heat with paprika and cayenne pepper.
Yes, it is OK to roast vegetables with olive oil. Olive oil brings flavor to vegetables and also helps make them crispy when roasted.
While I used margarine in this recipe, olive oil would be a great alternative (and it’s also plant based!).
Most margarine varieties are dairy-free and vegan. However, it is a good idea to double check the label before eating it to make sure.
Some brands add ingredients like dairy that are not appropriate for plant-based eaters. I recommend Earth Balance Vegan Buttery Sticks, Country Crock Plant Butter with Olive Oil, and I Can’t Believe It’s Not Butter! It’s Vegan.
Depending on what you are making roasted vegetables for, you can make them ahead. I like washing and cutting the veggies in advance to reduce the prep time before cooking.
If you plan to serve the vegetables cold, like on salads, you can make this recipe up to 3 days ahead of time.
If you want to serve them hot as a side, you can prep the veggies in advance but I don’t recommend roasting them ahead of time. They will taste better if you serve them immediately when they come out of the oven!
Plant-based tweaks
This recipe is 100 percent plant based and does not need to be tweaked. To make a full, balanced meal, pair roasted spring vegetables with a source of plant-based protein like tofu, lentils, or beans.
If you are vegan, make sure to double check the ingredient label of margarine. Some brands add dairy-based ingredients to their margarine. You can also replace margarine with olive oil in this recipe.
More healthy vegetable recipes
Looking for more tasty vegetable recipes to add to your menu this spring? Here are a few of my favorite go-to veggie dishes:
I hope you love these roasted spring vegetables as much as I do! Not only are they flavor-filled, but they are also super healthy, full of fiber, and you can serve them as a side with just about anything. Give them a try and let me know what you think!
Roasted Spring Vegetables
Ingredients
- Spray vegan margarine as needed
- ¼ cup plus 2 Tablespoons tub vegan margarine melted and divided
- 2 bulbs fennel de-stemmed and sliced into thick wedges
- 12 carrots de-stemmed and peeled
- 1 bunch (about 18-20 spears) asparagus ends trimmed
- 2 bunches radishes de-stemmed and halved
- Sea salt to taste
- Freshly ground black pepper to taste
- 1½ tsp fresh rosemary chopped
- 2 tsp fresh oregano chopped
Instructions
- Preheat oven to 375° Fahrenheit.
- Spray two large baking trays with margarine. Place melted margarine in a large mixing bowl; toss fennel slices with margarine.
- Place fennel on baking tray, and season with salt and pepper. Bake until fork tender, 35-40 minutes; flip halfway through.
- Meanwhile, if you are using larger carrots, slice them lengthwise. Toss carrots, asparagus, and radishes with remaining margarine. Place on remaining baking tray, and season with salt and pepper.
- Bake until fork tender, about 20 minutes; flip halfway through. Remove vegetables from oven, and sprinkle with rosemary and oregano.
Nutrition
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