Nothing says spring like a big helping of fresh, colorful, flavor-packed veggies to welcome the season. It’s easy to adapt to whatever you have on hand and requires minimal clean up!
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Why You’ll Love This Recipe
If you’re in the market for a quick and healthy meal full of spring flavors and not a lot of fuss, then we are definitely on the same page, and this sheet pan dinner was designed to check all those boxes.
Packed with veggies and flavor. We’re serving up a full helping of good-for-you veggies that won’t skimp on the flavor. Getting what’s in-season means these veggies are ready to party and they’re not afraid to flavor-boast.
It’s easy to mix and match. I like using are red potatoes, butternut squash, asparagus, radishes, petite baby carrots, yellow onion, and chickpeas. But don’t let these limit you, feel free to mix and match! Don’t have a certain vegetable? Swap it out for whatever you have on hand. This recipe is easily adaptable so you can make any situation work and still get dinner on the table.
Minimal clean up! No pots, pans, and food processors here, which means less clean up for you!
What You’ll Need To Make This Recipe
asparagus
When you think spring you think asparagus. You can find it in the market between February and June in the United States, but April is when it’s at its peak. It’ll be bright green with a little bit of purple showing through on the tips. It should feel firm and crisp, never mushy (ew) or shriveling (ugh). Make sure to cut off enough of the ends so you don’t end up with hard and woody pieces in your dish. I typically cut off at least an inch or more to where the white meets the green.
radishes
These guys are super fun to put in any dish because of their colorful red skins and bright white interior. You can find radishes year-round but they’re best in the springtime, particularly around April. When buying them at the market, go for ones that are firm with healthy, green leaves attached.
baby carrots
Baby carrots are just regular carrots that are harvested sooner when they’re smaller in size, which can be as early as May. Carrots can usually be found year-round, but they typically have a late-spring/early summer and fall harvest. Orange is the most common color, but carrots can come in a rainbow of colors like white, red, purple, and yellow. They should be firm without any mushy bits, and free of any cracks or splits.
chives
Getting to use fresh, in-season herbs when spring rolls around is such a treat after wintertime. Similar to carrots, chives are harvested in the spring and fall. They should be sturdy and bright green. Avoid any that are turning mushy or going limp (yuck). Are you growing them yourself this year? How exciting! Wait until between May and June for when the chives flower. The blossoms are edible and go great in salads.
How To Make This Sheet Pan Dinner
Marinade mixture
Whisk all your ingredients together for the marinade mixture – olive oil, garlic, chives, Italian seasoning, salt, pepper, and lemon juice
Combine marinade with the chopped up vegetables
Grab all your cut up veggies – potatoes, butternut squash, asparagus, radishes, baby carrots, yellow onion, and chickpeas – add the marinade mixture and toss everything together so it’s all nice and evenly coated.
Roast the vegetables
Evenly distribute the vegetables onto two greased baking sheets and roast for about 30 minutes, checking and stirring halfway. Vegetables should be tender and lightly browned when ready to serve.
Frequently Asked Questions & Tips
Other spring veggies that work great for swapping out or just adding in are zucchini, yellow squash, artichokes, beets, fennel, leeks, and turnips. But feel free to mix and match with whatever you have on hand.
Yep! Marinate the vegetables in the refrigerator overnight and roast the next day.
Top the roasted veggies with some fresh parsley and serve with a side of arugula or spinach
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
Reheat for a few minutes on the stovetop over medium heat, or in the oven at 300F for 5-10 minutes until warmed through.
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Spring Vegetable Sheet Pan Dinner
Ingredients
- 2-4 tablespoons olive oil
- 6 cloves garlic
- 2 tablespoons fresh chives
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 pounds (531 g / about 4 medium) red potatoes halved and quartered
- 1 pound (335 g) butternut squash diced
- 1 pound (466 g) asparagus ends trimmed and cut into thirds
- 1 pound (453 g) radishes ends trimmed and halved
- 2 cups (255 g) petite baby carrots halved lengthwise
- 1 large yellow onion sliced lengthwise
- 2 cans (15.5 ounces / 439 g each) chickpeas drained and rinsed
Instructions
- Preheat oven to 425 °F (220 °C).
- Line 2 baking sheets with parchment paper or lightly grease with olive oil. Silicone mats can also be used, however vegetables will be less crispy. Set baking sheets aside.
- Make the marinade mixture: In a small bowl, whisk together marinade mixture (olive oil, garlic, chives, Italian seasoning, salt, pepper, and lemon juice). Set aside.
- Combine marinade with the vegetables: In a large bowl, combine the potatoes, butternut squash, asparagus, radishes, baby carrots, yellow onion, and chickpeas. Add the marinade mixture and toss together, making sure all the vegetables are evenly coated.
- Roast the vegetables: Spread the vegetables evenly onto each baking sheet.
- Place baking sheets into the oven and roast for 30 minutes, checking and stirring halfway. Vegetables should be tender and lightly browned when ready to serve.
Notes
- Serve with fresh parsley and arugula (rocket) or spinach.
- Substitutes: There are other great spring vegetables to swap out with any of the vegetables used in this recipe – artichokes, beets, fennel, leeks, turnips, etc.
- Make Ahead: Follow the recipe up to Step 3. Marinate the vegetables in the refrigerator overnight and roast the next day.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
- Reheat for a few minutes on the stovetop over medium heat, or in the oven at 300F for 5-10 minutes until warmed through.
