American•healthy
Roasted Spring Vegetables
Roasted Spring Vegetables - healthy seasonal spring vegetables roasted with garlic herb butter. Perfect side dish that takes only 20 mins.
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz (175g) asparagus (stems removed and cut into 2-inch (5cm) lengths)
- 6 oz (175g) baby carrots
- 6 oz (175g) yellow squash
- 6 oz (175g) zucchini
- 3 tablespoons salted butter (melted)
- 3 cloves garlic (minced)
- 1 teaspoon parsley (chopped)
- salt (to taste)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Combine the asparagus, carrots, squash, and zucchini. Add the melted butter, garlic, parsley, and salt, and stir to mix well.
- 3
Ensure that all the spring vegetables are evenly coated with the butter mixture. Arrange them in a single layer on a baking sheet lined with parchment paper.
- 4
Roast for 12 minutes, then dish out and serve immediately.