Roasted Spring Vegetables

Serving Size
1 dish
Prep Time
15 minutes
Cook Time
20 minutes
Roasted Spring Vegetables

Nutrition Information

Calories 231
Fat 4.2 g
Saturated fat 0.7 g
Cholesterol 0 mg
Sodium 403 mg
Carbs 45.5 g
Protein 6 g
Fiber 7 g
Health Benefit

 Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe


3, cut into 1" pieces
2 Tbsp, divided
8 sprigs (optional)
1 tsp, divided
1 tsp, divided
1, cut into 1" pieces
1, cut into 1" pieces
2, cut into 1" pieces
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  1. Preheat oven to 425°F. Cut vegetables into 1-inch pieces. Place carrots, parsnips, potatoes and cauliflower in a large bowl. Toss with 2 tablespoons olive oil, sprinkle with salt and pepper, and place in a large roasting pan or on a baking sheet. (Don’t crowd the veggies or they’ll steam instead of roast.)
  2. Toss remaining vegetables in a bowl with 1 tablespoon olive oil and sprinkle with salt and pepper. Put them in a pan and place on a second rack in oven.
  3. Cook until vegetables are tender with browned edges (about 15 to 20 minutes). Remove when done, place in a serving bowl and mix together.