Don't let how easy these Roasted Spring Vegetables are to make fool you! These veggies are anything but boring. Perfectly roasted seasonal veggies are topped with a tangy Mustard Vinaigrette to create a side that is even more wildly delicious than it looks. I like to double the recipe so that I have it on hand to add to bowls and salads all week.
Today's Roasted Spring Vegetables with Tangy Mustard Vinaigrette are perfect for your Easter table, but easy enough to make on a Tuesday night after baseball practice.
Simple roasted vegetables are topped off with a tangy mustard vinaigrette that will have your mouth doing a happy dance. The vinaigrette is so delicious that you are going to want to put it on everything!
I've used it on salads and bowls and can't get enough.
Ingredients
- Small Carrots: For a twist, try parsnips for their slightly sweeter and nuttier flavor.
- Radishes: If radishes aren’t your thing, turnips can offer a similar crispness with a bit more mildness.
- Mushrooms: Halved mushrooms contribute a meaty texture. Portobello mushrooms, in particular, can be used for a heartier bite.
- Asparagus: It's all about that snappy freshness here. Green beans make a fine substitute, keeping that vibrant, crisp quality intact.
- Red Onion: Adds a subtle sweetness and color. Shallots could be used for a milder, yet still flavorful, alternative.
- Oil (Avocado or Olive): Essential for roasting, bringing out the flavors. If avocado oil is unavailable, olive oil is perfect for its fruity notes that complement veggies well.
- Salt: I like to use sea salt or kosher salt.
- Ground Black Pepper: Freshly cracked pepper is preferred for its robust flavor, but any black pepper or even white pepper works.
Vinaigrette
- Oil (Avocado or Olive): The base of the vinaigrette, ensuring a smooth mix. Grapeseed oil can be a neutral-tasting alternative.
- White Wine Vinegar: Provides a sharp, tangy base to the vinaigrette. In its absence, red wine vinegar could introduce a fruitier profile.
- Apple Cider Vinegar: Offers a fruity tartness. For a different tang, lemon juice works wonderfully, adding a fresh zing.
- Grainy Mustard: Dijon mustard could be used for a smoother consistency with a similar sharpness.
- Chopped Fresh Oregano: Brings a peppery, slightly bitter punch. Fresh thyme leaves can be a lovely substitution, contributing a more subtle, earthy flavor.
- Salt and Pepper: Fine-tune your vinaigrette to taste. Always start with a pinch, then adjust; it’s about finding that perfect balance.
Tips & Tricks for this Recipe
- Getting the Perfect Roast: The key to those perfectly roasted veggies that we all dream about is giving them enough space. Crowding them on the pan can lead to steaming rather than roasting, which means you'll miss out on those lovely, caramelized edges.
- Oil Is Your Friend, But Don’t Overdo It: Too little oil and your veggies might stick to the pan or dry out, but too much can make them soggy. Aim for a light, even coating.
- Seasoning Matters: Here's where you can really personalize your dish. Start with the basics – salt and pepper – but don't be afraid to mix in your favorite herbs and spices. A little garlic powder, some rosemary, or even a sprinkle of chili flakes can add a whole new dimension of flavor.
- Customize Your Tenderness: If you prefer your asparagus to be firmer, add it to the pan in the last 10 minutes of cooking time.
- Make Ahead: You can chop the vegetables and make the vinaigrette a day ahead of time.
How to Make Oven-Roasted Spring Vegetables
#1 Preheat and Prep the Pan - Line a baking sheet with parchment paper and preheat your oven to 420 degrees. If you don’t have parchment paper, you can spray the baking sheet with oil.
#2 Prepare the Vegetables - Prepare the vegetables and place them in a bowl. Drizzle with olive oil. Season with salt and pepper. Arrange in a single layer on the prepared baking sheet.
#3 Cook the Veggies - Cook in the preheated oven until the vegetables are brown and crisp-tender., about 20 to 25 minutes. (The cooking time will depend on the size of the vegetables.). If you prefer your asparagus firmer, you can add it to the pan in the last 10 minutes of cooking.
#4 Make the Dressing - While the vegetables are going, whisk together olive oil, vinegars, mustard, and oregano. Season to taste with salt and pepper. Tip: An immersion blender is a great way to help the vinaigrette emulsify.
#5 Serve - When the vegetables are done, transfer to a serving platter. Drizzle with the vinaigrette, and serve with the remaining dressing on the side.
More Veggie Sides
- Air Fryer Asparagus: Discover how my trusty Air Fryer transforms asparagus into an irresistibly crispy treat that the kids ask for by name.
- Creamed Spinach: This creamy spinach recipe turns the simple into sublime, perfect for those who think they don't like greens.
- Roasted Brussels Sprouts and Sweet Potatoes: A blend of Brussels sprouts and sweet potatoes get the oven-roasted treatment for a side dish that’s as nutritious as it is delicious.
- Honey Sriracha Brussels Sprouts: Sweet meets heat in this game-changing recipe, turning Brussels sprouts skeptics into devoted fans overnight.
Roasted Spring Vegetables with Mustard Vinaigrette
Ingredients
- ½ pound small carrots peeled and cut in half (for larger carrots, cut lengthwise as well
- ½ pound radishes halved
- ½ pound mushrooms trimmed and halved
- ½ pound asparagus trimmed
- 1 red onion cut into wedges
- 2 tablespoons oil avocado or olive
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Vinaigrette
- ¼ cup oil avocado or olive
- 2 tablespoons white wine vinaigrette
- 1 tablespoon apple cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon chopped fresh oregano
- Salt and Pepper to taste
Instructions
- Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
- Place the carrots, radishes, mushrooms, asparagus, and red onion in a bowl.
- Drizzle with olive oil and season with salt and pepper.
- Place the vegetables in a single layer on the prepared baking sheet.
- Cook until the vegetables are brown and crisp-tender, about 20 to 25 minutes.
- Meanwhile in a small bowl whisk together the olive oil, white wine vinegar, apple cider vinegar, mustard, and oregano. Season to taste with salt and pepper.
- Transfer the vegetables to a serving platter and drizzle with the vinaigrette.
Chavonne H says
The Holland House cooking wine is a great idea to give veggies some extra flavor. I normally don't eat veggies because they taste plain but this is a really good way to make them more flavorful and encourage those like myself to eat more.
Audrey says
Those vegetables look amazing, and I bet they're delicious! I can see that with a good cookout barbecue like steaks!
Brianne Tursi Manz says
A lot of my favorite veggies are in this recipe! This will be a perfect side for summer barbecues!
artchee says
I'm currently into veggie diet and your roasted spring vegetables dish is something I need. :0)
Snehal says
Your recipe looks yum! Btw I was looking for a new cooking wine,might try Holland House Cooking Wines. 🙂
Sara | mshealthesteem.com says
Seriously drooling over here! Your roasted veggies look so gooood! I love making dishes like this. But it's been a while. You've inspired me to treat myself to some. Thank you!
Lisa Favre says
These roasted veggies are just full of colour and look so tasty! I can't wait to try and make this for my family.
Subhashish Roy says
To be honest I always look for non veg options first although have a lot of vegetables too. But this dish of yours is so enticing. The ingredients, the color and the dish is just awesome. I would anyday prefer this over any non veg
Daniela Furtado says
Wendy! These photos are beautiful! Are looking to adopt a daughter?!
Toni | Boulder Locavore says
I love all these! They all look so delish!
Heather says
Wow, this recipe looks stunning. And so simple to make. Thanks for sharing!