Description
This Easy Spring Blend Vegetables recipe offers a quick and flavorful way to enjoy a medley of fresh, seasonal vegetables. Roasted to perfection with garlic, olive oil, and a touch of lemon, then finished with Parmesan cheese, this healthy side dish is perfect for any meal and ready in just 25 minutes.
Ingredients
Scale
Vegetables
- 32 ounces frozen spring vegetable blend
- 2 cloves minced garlic
Seasonings and Extras
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare the vegetables: In a sealable bag or a bowl, combine the frozen spring vegetable blend with minced garlic, olive oil, salt, and black pepper. Toss the mixture well until all the vegetables are evenly coated with the seasoning and oil.
- Transfer to baking sheet: Spread the coated vegetables evenly onto a baking sheet lined with parchment paper. This ensures even cooking and easy cleanup.
- Bake the vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 15 to 18 minutes. Roast until the asparagus and onions begin to brown slightly and the carrots become tender-crisp.
- Add final touches: Remove the roasted vegetables from the oven. Drizzle them with fresh lemon juice, then sprinkle the lemon zest and grated Parmesan cheese evenly over the top for brightness and richness.
- Serve and enjoy: Serve the vegetables hot as a healthy and delicious side dish to complement any main course.
Notes
- Use frozen spring vegetable blend for convenience and consistent flavor.
- If Parmesan cheese is not desired, it can be omitted or substituted with a vegan alternative.
- Adjust seasoning to taste, especially salt and pepper.
- The lemon zest adds a fresh, citrusy punch—use fresh lemons for best flavor.
- For a crispier texture, spread the vegetables in a single layer without overlapping.
