Roasted Spring Vegetables

Roasting these fresh spring vegetables brings out their natural sweetness and adds a vibrant array of colours to any meal. A quick and versatile side-dish.

Roasted Spring Vegetables
Recipe type: Vegetables
Serves: Serves 4
Prep time: 
Cook time: 
Total time: 
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 350 g asparagus, washed, trimmed, and cut into 5 cm pieces
  • 8 red radishes, washed, trimmed, and cut in half
  • 3 ears fresh corn, cut into 2 cm wheels
  • ¾ tablespoon chopped fresh dill
  1. Preheat oven to 205°C. Coat a baking sheet with cooking spray.
  2. In a large bowl, combine olive oil, garlic, salt, and pepper; mix well.
  3. Add vegetables to mixture and toss until evenly coated.
  4. Spread in a single layer on prepared baking sheet.
  5. Bake 25 to 30 minutes, or until vegetables start to brown.
  6. Sprinkle with chopped dill and serve.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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