Description
A vibrant and flavorful roasted vegetable medley perfect for spring gatherings or cozy weeknight dinners.
Ingredients
Scale
- 1 bunch Asparagus spears
- 2 cups Baby carrots
- 1 cup Snap peas
- 1 cup Cherry tomatoes (optional)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Fresh thyme (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Sea salt
- 1/2 teaspoon Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 C).
- Trim the asparagus ends and halve larger carrots lengthwise.
- Toss asparagus, baby carrots, snap peas, and cherry tomatoes with olive oil, garlic, thyme, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 10 minutes, stir, and roast another 8–12 minutes until tender.
- Finish with a sprinkle of flaky salt or an extra drizzle of olive oil before serving.
Notes
This dish is easily adaptable for different dietary preferences and can be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Spring-inspired, Family-friendly
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg