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oven roasted vegetables including snap peas, asparagus, beets and brussel sprouts
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Roasted Spring Vegetables Recipe

Brussel sprouts, asparagus, and snap peas taste amazing lightly seasoned and roasted together!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Lil' Luna

Ingredients

  • 1/2 lb asparagus trimmed
  • 1/2 lb brussel sprouts trimmed
  • 1/2 lb sugar snap peas
  • 2-4 beets washed, peeled and sliced 1/4 in thick
  • 2-4 tbsp olive oil
  • salt (at least 1 tsp)

Instructions

  • Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl add the prepared vegetables, half the oil, and a few good shakes of salt. Toss to coat the veggies well with the olive oil. Spread the vegetables in a single layer on the baking sheet. Drizzle the other half of the oil on top of the vegetables on the pan and give them another good sprinkle of salt.
  • Bake for 15 to 20 minutes until the vegetables are fork tender and starting to char on the edges.
  • Serve right away.

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 581mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 87.4mg | Calcium: 68mg | Iron: 3.5mg