Roasted Spring Vegetables

This roasted spring vegetables side dish is a happy dish. Colorful spring vegetables of yellow, green,
and orange are competing for your attention. They are all happily mingle together in a very easy recipe, with simple ingredients of butter, garlic, seasoned with salt and black pepper.

Roasted Spring Vegetables Recipe

Serves 4 | Prep Time: 5 Mins | Cook Time: 12 Mins

Ingredients:

6 oz asparagus, stems removed and cut into 2-inch lengths
6 oz baby carrots
6 oz yellow squash
6 oz zucchini
3 tablespoons salted butter, melted
3 cloves garlic, minced
1 teaspoon chopped parsley
Salt to taste

Method:

Preheat oven to 400F.

Combine the asparagus, carrots, squash and zucchini together. Add in the melted butter, garlic, parsley and salt , stir to mix well. Make sure all the spring vegetables are coated evenly with the butter mixture. Arrange them on a baking sheet lined with parchment paper, in a single layer.

Roast for 12 minutes. Dish out and serve immediately.

Cook’s Note:

You may saute the spring vegetables in a skillet.

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