Description

This vibrant roasted vegetable medley brings together the best of seasonal produce. Tender-crisp asparagus spears, earthy roasted potatoes, and bright green peas are complemented by the subtle peppery bite of roasted radishes. Each vegetable is gently caramelized, enhancing its natural sweetness and creating a delightful array of textures. A light seasoning of herbs and spices elevates the fresh flavors, making this a versatile and appealing side dish.

Ingredients

Scale

1 pound small new potatoes, halved or quartered
1 bunch asparagus, tough ends trimmed, cut into 2-inch pieces
1 bunch radishes, trimmed and halved
1 cup fresh or frozen peas
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
1 teaspoon whole grain mustard seeds (for garnish, optional)

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the halved potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat evenly.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 15 minutes.
While the potatoes are roasting, add the asparagus and radishes to the same bowl. Drizzle with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat.
After the potatoes have roasted for 15 minutes, add the seasoned asparagus and radishes to the baking sheet, spreading them in a single layer alongside the potatoes.
Return the baking sheet to the oven and roast for another 10-15 minutes, or until the vegetables are tender-crisp and lightly caramelized.
During the last 5 minutes of roasting, sprinkle the peas over the vegetables on the baking sheet. Continue to roast until the peas are heated through and bright green.
Remove the baking sheet from the oven. Transfer the roasted vegetables to a serving bowl. Garnish with fresh chopped parsley and whole grain mustard seeds, if using. Serve warm.

Notes

For even roasting, ensure vegetables are spread in a single layer without overcrowding the baking sheet. Use two sheets if necessary.

Adjust roasting times based on the size of your potato pieces and desired tenderness.

A squeeze of fresh lemon juice just before serving can add a bright, zesty finish.

This dish is excellent served immediately but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 180 kcal
Fat: 7g
Carbohydrates: 28g
Protein: 5g