Roasted Spring Vegetables
A colorful medley of roasted asparagus, baby carrots, yellow squash, and zucchini, enhanced with garlic and butter for a savory spring delight.
Ingredients
Spring Vegetables
- 6 oz asparagus Fresh and grassy flavor
- 6 oz baby carrots Sweet and crunchy element
- 6 oz yellow squash Creamy texture and mild sweetness
- 6 oz zucchini Light, juicy bite
Flavor Enhancers
- 3 tablespoons melted salted butter Enhances overall richness
- 3 cloves minced garlic Infuses the dish with aroma
- 1 teaspoon chopped parsley Adds freshness
- to taste salt Rounds off the flavors
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the asparagus, baby carrots, yellow squash, and zucchini.
- Pour in the melted butter, minced garlic, chopped parsley, and a generous pinch of salt. Mix everything well.
- Spread the mixed vegetables in a single layer on a baking sheet lined with parchment paper.
Cooking
- Place the baking sheet in the oven and roast the vegetables for about 12 minutes.
- Remove from the oven and serve immediately.
Notes
Cut all vegetables into similar sizes for even cooking. Add a pinch of red pepper flakes for some heat. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Variations include adding bell peppers, cherry tomatoes, or mushrooms.