These Oven Roasted Spring Vegetables are one of our favorite side dishes in the spring and summer. We love to serve these veggies with grilled chicken, pork and steaks. It would also be great with your Easter ham!! Potatoes, asparagus, squash, zucchini, radishes and mushrooms - there is definitely something for everyone!
This recipe makes a TON. I usually make a batch on Sunday and we will eat these Oven Roasted Spring Vegetables with dinner the rest of the week. This side dish is so easy to make. Just chop the vegetables, toss in some balsamic and brown sugar and bake. Easy peasy!
Oven Roasted Spring Vegetables
adapted from Taste of Home
- 9 small red potatoes, quartered
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb fresh asparagus, cut into 1-inch pieces
- 2 yellow squash, halved lengthwise then sliced about 1/2-inch thick
- 2 zucchini, halved lengthwise then sliced about 1/2-inch thick
- 9 radishes, quartered
- 8-oz fresh mushrooms, sliced
- 1/3 cup balsamic vinegar
- 3 Tbsp brown sugar
Preheat oven to 425ºF.
Toss potatoes with olive oil, salt and pepper. Transfer to a roasting pan. Bake for 15 minutes. Remove from oven.
Combine remaining ingredients and add to roasting pan. Bake an additional 20 minutes.