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Balsamic Roasted Spring Vegetables

Spring has sprung and that means there’s new seasonal veggies available at the grocery store!  Shelve the usual cauliflower and broccoli sides for a while and give your taste buds something to salivate about with these roasted spring veggies.  Psst… this is a perfect side dish for your Easter dinner.  ?

Balsamic Roasted Spring Vegetables

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By: Pumpkin and Peanut Butter
Posted in: Sides
2-4 servings
Prep Time
30 minutes


  • 4 medium red potatoes, diced into 1 inch pieces
  • 8-10 asparagus, chopped into 3 inch pieces
  • 1-2 large carrots, chopped into 1 inch chunks
  • 1 large zucchini, chopped into thick chunks
  • 1/4 red onion, sliced into thick chunks
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil*
  • 1 tsp thyme
  • salt and pepper to taste


  1. Preheat the oven to 400 degrees.

  2. Place all chopped veggies in a large bowl and drizzle with balsamic vinegar and olive oil. Sprinkle with thyme, salt, and pepper. Toss to coat.

  3. Pour veggies onto a large baking sheet. (To save on clean up time, I line my pan with foil). Roast for 30 minutes, tossing 1-2 times during cooking time. Veggies are ready when the potatoes are tender and crispy.

Recipe Notes

*I love spicy food so I like to use chili-infused olive oil.  It gives a subtle heat without being overpowering.  Garlic-infused olive oil also is a delicious alternative for these veggies.

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