Roasted Spring Veggie Plate

  • Servings : 2-8
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

This recipe actually only take 5-10 minutes to put together, and 10 minutes in oven. You can make as large or as small of a plate as you like. Simply choose your favorite spring veggies, lay them out on an oiled baking sheet, sprinkle with salt, pepper, and herb(s) of choice (rosemary and thyme are both great) and pop in oven for 10 minutes or so until veggies are bright and lightly browning in spots. You may want to flip them after about 5 minutes for even browning. Eat as is, with a light dressing of choice, or simply drizzled with olive oil and vinegar. Lovely as a side dish alongside rice, beans, lentils, etc, as a centerpiece for a gathering, or on a sandwich the following day!


  • Spring veggies of choice; asparagus (whole), broccoli/broccolini (whole), green onions (whole), leeks (halved), zucchini (sliced) etc
  • 1 Tbsp medium high heat oil of choice for roasting; avocado oil, grape seed oil, sunflower oil, etc (or use parchment)
  • generous pinch of salt
  • generous shake of black or white pepper
  • generous pinch of herbs of choice; rosemary, thyme, oregano, etc.


Step 1

Preheat oven to 425 degrees. Drizzle metal baking sheet with oil. Place veggies of choice in an even layer on baking sheet (using two sheets if needed to accommodate). Sprinkle with salt, pepper, and herb(s) and toss well to coat. Place in oven and bake for 10 minutes or so, checking halfway through, and flipping them if needed. They should be bright in color, tender, and lightly browning in spots. Season to taste, and drizzle with olive oil and vinegar, dressing of choice, or eat as is. Arrange all veggies on a large plate and serve as a side, as a centerpiece, or on sandwiches. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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