Roasted Spring Vegetables
Updated April 19, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch scallions (about 5 ounces), roots trimmed, then halved crosswise
- 1bunch asparagus maximum ½-inch-thick (about 1 pound), woody ends trimmed
- ½pound green beans, stem ends trimmed
- 1tablespoon extra-virgin olive oil
- Salt and black pepper
- Lemon zest, sliced radishes or a combination (optional, for serving)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
83 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 4 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees. If your scallions are especially thick, halve the white parts lengthwise. On a sheet pan, toss together the scallions, asparagus, green beans and oil. Season with salt and pepper, then spread into an even layer. (It’s OK if vegetables are overlapping.) Roast without stirring until tender and golden in spots, 15 to 20 minutes. Garnish with radishes, if using, and season the radishes with salt and pepper. Top with lemon zest if desired.
Private Notes
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Cooking Notes
Aaron G
This is very good, especially considering the effort to output ratio. I put this in the oven halfway through roasting a spatchcocked chicken, came out perfect. Presumably many modifications are possible and will be enumerated here shortly.
Chefbill
Delicious. I added a sliced leek that i had in the fridge but forgot to use the fresh ramps that we were hiven by a friend. This recipe is easily adaptable to whatever veggies you might like
Doug
green beans are not a Spring vegetable
Cricket
Peppery, @Sandy? You're not roasting your radishes long enough! They get sweet and mild and absolutely delectable, but (IME at least) lose all their sharp, spicy character when roasted.
Mindy
Yep, great and easy and good veggies!
Doro B
Although green beans are available year round in most supermarkets - they are definately not a spring vegetable. You could maybe call them a early summer vegetable in some parts. But look to your local farmers market for whats in season right now. Asparagus and "spring onions" of cours are totally spring... so I will stick with those. I'll save the green beans for later.
Sandy
I recommend adding thinly sliced radishes to roast with the other vegetables. Radishes are deliciously peppery when roasted.
Jean
This was really good. Much better than I thought it would be from what the picture looked like. I did end up using sliced radishes on top for color.
Aude
Can this be done with frozen veggies or will it get soggy?
Aaron G
This is very good, especially considering the effort to output ratio. I put this in the oven halfway through roasting a spatchcocked chicken, came out perfect. Presumably many modifications are possible and will be enumerated here shortly.
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