This colorful dish features fresh spring vegetables like asparagus, carrots, and bell peppers, all roasted together on a single pan. It’s simple, healthy, and full of flavor!
Nothing beats tossing veggies with some olive oil and spices, then letting the oven do the work. It’s my go-to for busy nights when I want something tasty without the fuss!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus gives a great crunch and flavor. If it’s out of season, try green beans or broccoli for a similar texture.
Baby Potatoes: The mix of colors is visually appealing! You can use regular potatoes, chopped, or even sweet potatoes for a different taste and added sweetness.
Chickpeas: These add protein and heartiness. If you’re looking for a substitute, white beans or lentils work well and are also nutritious.
Onion: A large onion adds depth. You can swap it for shallots or red onion if you prefer a milder flavor.
Seasonings: Dried herbs are great, but fresh herbs really brighten the dish. Feel free to play with the herbs—you could add rosemary or basil for a twist!
How Do I Ensure My Vegetables Roast Evenly?
Even roasting is key for great texture and flavor. Here are some tips to keep in mind:
- Cut vegetables into similar sizes. This ensures they cook at the same rate. Thick sticks for carrots and large pieces for potatoes will take longer than asparagus.
- Don’t overcrowd the pan! Spacing them out allows air to circulate, helping them roast rather than steam.
- Toss vegetables halfway through cooking. This promotes even browning and flavor development.
Remember to keep an eye on them towards the end to avoid overcooking, aiming for a tender-crisp texture with golden edges!
How to Make Sheet Pan Spring Vegetables
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch asparagus, trimmed
- 2 cups baby potatoes (mixed varieties: red, yellow, and purple), halved if large
- 2 large carrots, peeled and cut into thick sticks
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 1 large onion, quartered
- 1 cup yellow squash, cut into thick slices
- 3 cloves garlic, peeled and halved
Seasoning & Oil:
- 2-3 tbsp olive oil
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried oregano or 1 tbsp fresh oregano leaves
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a little heat
How Much Time Will You Need?
This delicious sheet pan meal takes about 15 minutes to prep and around 25-30 minutes to roast. In total, you’ll need about 45 minutes before you can enjoy your dish, perfect for a quick weeknight dinner or a colorful side!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This hot oven will help the vegetables roast nicely, bringing out their flavors!
2. Prepare the Sheet Pan:
Get your baking sheet ready by lightly greasing it with a bit of olive oil or lining it with parchment paper to make clean-up easier. This will prevent the veggies from sticking.
3. Wash and Cut Your Veggies:
Wash all the vegetables thoroughly. Then, trim the asparagus, halve the baby potatoes if they’re large, peel and cut the carrots into thick sticks, quarter the onion, and slice the yellow squash into thick pieces. The more effort you put into preparing the veggies, the tastier the dish will be!
4. Mix the Vegetables:
In a large bowl, combine the prepared baby potatoes, carrots, chickpeas, onion, yellow squash, garlic halves, and asparagus. This is where all those fresh flavors will come together!
5. Add Oil and Seasonings:
Drizzle the olive oil over your vegetable mixture, then add the thyme, oregano, salt, pepper, and optional red pepper flakes for a kick. This combination adds so much flavor!
6. Toss and Coat:
Using your hands or a large spoon, toss everything together until the vegetables are evenly coated with the oil and seasonings. This will ensure every piece is delicious!
7. Arrange on the Sheet Pan:
Spread the vegetable mixture out in a single layer on your prepared sheet pan. This spacing is key for even roasting, so be careful not to overcrowd them!
8. Roast the Vegetables:
Place the sheet pan in the preheated oven and roast for about 25-30 minutes. Remember to turn the vegetables halfway through to ensure they caramelize evenly and develop that lovely browned color.
9. Check for Tenderness:
After roasting, use a fork to check the tenderness of your vegetables. They should be tender but still slightly crisp, with some lovely golden spots!
10. Garnish and Serve:
Once out of the oven, feel free to garnish with some additional fresh thyme or other herbs if you like. Serve warm as a vibrant, healthy side dish or enjoy it as a hearty vegetarian main. Enjoy your colorful creation!
Can I Use Different Vegetables?
Absolutely! Feel free to use any veggies you have on hand or prefer. Bell peppers, zucchini, or even Brussels sprouts would make great additions or substitutions!
How Can I Adjust the Cooking Time?
If you use larger or denser vegetables like carrots or potatoes, they may need a bit more cooking time. Just keep an eye on them, and adjust the baking time accordingly, adding a few extra minutes if necessary.
Is This Recipe Vegan-Friendly?
Yes! All the ingredients in this recipe are plant-based, making it a delicious and wholesome option for vegans and vegetarians alike!
Can I Make This Recipe Ahead of Time?
You can! Prep the vegetables and toss them with seasonings, then store in the fridge for up to 24 hours. When ready to cook, simply spread them on the sheet pan and roast as directed!