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Crispy Sheet Pan Roasted Spring Vegetables with Lemon Herb Butter

crispy sheet pan roasted spring vegetables - featured image
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A quick and easy recipe featuring fresh spring vegetables roasted to crispy perfection and tossed with a bright, buttery lemon herb butter for irresistible flavor.

Ingredients

Scale
  • Baby carrots, peeled and trimmed
  • Asparagus spears, trimmed
  • Radishes, halved
  • Baby potatoes (Yukon Gold or red), halved or quartered
  • Green beans, trimmed
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • Pinch of salt
  • Optional: red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and trim the baby carrots, asparagus, radishes, green beans, and baby potatoes. Cut the potatoes into halves or quarters for even cooking.
  3. In a large mixing bowl, combine all the vegetables with 3 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon freshly ground black pepper. Toss until evenly coated.
  4. Spread the vegetables in a single layer on a large rimmed baking sheet. Avoid overcrowding to allow air circulation for crispiness.
  5. Roast in the oven for 25-30 minutes, flipping the vegetables halfway through. Look for golden edges and tender bites; potatoes should pierce easily with a fork.
  6. While the vegetables roast, prepare the lemon herb butter by mixing 4 tablespoons softened unsalted butter with lemon zest and juice, minced garlic, chopped parsley, thyme, and a pinch of salt until smooth.
  7. Once roasted, transfer the vegetables to a serving dish and immediately toss with the lemon herb butter so it melts and coats the veggies evenly.
  8. Serve warm.

Notes

Do not overcrowd the pan to avoid steaming the vegetables. Flip halfway through roasting for even browning. Add lemon herb butter immediately after roasting while veggies are hot. For extra crispiness, broil for 2-3 minutes at the end, watching carefully. Use fresh herbs for best flavor; if using dried, use half the amount. To make vegan, substitute butter with plant-based spread or olive oil.

Nutrition

Keywords: roasted vegetables, sheet pan recipe, spring vegetables, lemon herb butter, easy side dish, healthy vegetables, crispy roasted veggies

Find it online: https://rowanrecipes.com/crispy-sheet-pan-roasted-spring-vegetables-with-lemon-herb-butter-easy-recipe-for-perfect-flavor/