This dish is all about vibrant spring veggies roasted to perfection on one pan! Think crunchy carrots, bright asparagus, and sweet bell peppers, all mixed with olive oil and herbs.
It’s like a colorful garden on your plate! I love how easy it is to clean up—just one pan to wash and loads of healthy goodness to enjoy. Perfect side for any meal!
Key Ingredients & Substitutions
Asparagus: Look for fresh, firm stalks. If asparagus isn’t available, green beans or snap peas work just as well. They cook similarly and add a lovely color.
Carrots: I like using large carrots for their sweet flavor, but baby carrots are a quick substitute. Just cut them in half if they’re larger. If you’re after a different taste, try parsnips for a unique twist.
Potatoes: A mix of red, yellow, and white baby potatoes gives variety, but feel free to use any small potatoes. Sweet potatoes are a great swap too; they’ll add a hint of sweetness.
Chickpeas: Canned chickpeas are super convenient and add protein. If you prefer, you can use cooked lentils or another bean like black beans for a different flavor and texture.
Olive Oil: Olive oil is my go-to for roasting, but you can substitute it with melted coconut oil or avocado oil for a change in flavor.
How Do I Ensure My Vegetables Are Perfectly Roasted?
Roasting vegetables properly can make all the difference in this dish. Here’s how to get it right:
- Preheat your oven enough—425°F (220°C) is great because it helps caramelize the veggies.
- Spread vegetables evenly on the baking sheet. Overcrowding leads to steaming, not roasting.
- Adding garlic and herbs is optional, but they elevate the flavors beautifully—consider tossing them in earlier for a bolder taste.
- Check for doneness: potatoes should be crisp outside and tender inside, while asparagus should be vibrant and slightly tender.
- Adjust seasoning after roasting for a fresh hit of salt, pepper, or heat with red pepper flakes.
How to Make Sheet Pan Spring Vegetables
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch asparagus, trimmed
- 3 large carrots, peeled and cut into sticks
- 1 lb baby potatoes, halved (mix of red, yellow, and white)
- 1 red onion, cut into wedges
- 1 yellow onion, cut into wedges
- 1 cup chickpeas (canned or cooked)
Seasonings:
- 2 tbsp olive oil
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced (optional)
- Optional: red pepper flakes for some heat
How Much Time Will You Need?
This delightful dish will take about 10 minutes to prepare with an additional 30 to 35 minutes for roasting in the oven. All in all, you can expect to spend around 40 to 45 minutes from start to finish. Perfect for a quick weeknight meal or a vibrant side dish!
Step-by-Step Instructions:
1. Preheat the Oven
First things first! Set your oven to 425°F (220°C). This temperature is perfect for roasting and getting those delicious caramelized edges. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Vegetables
In a large bowl, throw in the halved baby potatoes, carrot sticks, red onion wedges, yellow onion wedges, and chickpeas. These veggies are going to create a beautiful colorful array!
3. Season Your Veggies
Drizzle the olive oil over your veggie mixture. Now, sprinkle on the dried thyme, rosemary (if you’re using it), salt, pepper, and minced garlic. Give everything a good toss with your hands or a spatula until all the vegetables are well-coated with the oil and seasonings. It’s time to get flavorful!
4. Arrange on the Baking Sheet
Spread your seasoned vegetable mixture in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded, so they roast instead of steam.
5. Roast the Veggies
Pop the baking sheet in your preheated oven and roast for about 20 minutes. The anticipation will be worth it!
6. Add the Asparagus
After 20 minutes, it’s time to bring in the asparagus! Add it to the baking sheet, stirring gently to combine with the other roasted veggies. This is where the spring vibes really come through.
7. Finish Roasting
Continue roasting everything for another 10 to 15 minutes. Keep an eye out for the asparagus to become tender and slightly caramelized, while the potatoes and carrots should be perfectly cooked through and crispy on the edges.
8. Serve and Enjoy!
Once done, take your beautiful roasted vegetables out of the oven. Adjust the seasoning if needed, then serve your dish warm. Enjoy this vibrant and healthy feast that perfectly showcases spring’s best veggies!
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorites or whatever you have on hand. Bell peppers, zucchini, or even Brussels sprouts are great options that roast well.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it contains no meat or dairy! Just ensure that the chickpeas are canned without any additives containing animal products.
Can I Use Frozen Vegetables?
Yes, you can use frozen vegetables, but adjust cooking times. Frozen vegetables may need a few extra minutes to roast. They might not get as crispy, but they will still be delicious!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven for a few minutes to restore some crispiness, or use the microwave if you’re short on time.
