Description
This Easy Spring Blend Vegetables Recipe is a quick and healthy side dish featuring a vibrant mix of spring vegetables roasted to perfection with garlic, olive oil, and Parmesan cheese. The fresh lemon zest and juice add a bright, tangy flavor that complements the light seasoning, making it a perfect accompaniment to any meal.
Ingredients
Scale
Vegetables
- 32 ounces frozen spring vegetable blend
Seasonings and Extras
- 2 cloves minced garlic
- 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 Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Mix Vegetables and Seasoning: In a sealable bag or bowl, combine the frozen spring vegetable blend, minced garlic, olive oil, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated with the mixture.
- Arrange on Baking Sheet: Spread the coated vegetables evenly onto a baking sheet lined with parchment paper, ensuring they are in a single layer for even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the asparagus and onions begin to brown slightly and the carrots reach a tender-crisp texture.
- Add Finishing Touches: Remove the vegetables from the oven. Drizzle with fresh lemon juice, then sprinkle lemon zest and grated Parmesan cheese over the top for added brightness and richness.
- Serve: Serve the roasted spring vegetables hot as a delicious and nutritious side dish to complement your meal.
Notes
- For extra crispiness, spread vegetables in a single layer without overcrowding on the baking sheet.
- You can substitute Parmesan cheese with a dairy-free alternative for a vegan option.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- Fresh vegetables can be used instead of frozen if preferred, adjusting cooking time accordingly.
