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Roasted Spring Vegetables

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant roasted spring vegetables dish celebrates the arrival of the season's finest produce. By roasting a colourful medley of slender carrots, tender asparagus, and peppery radishes, you naturally concentrate their sugars, resulting in a deep, savoury flavour and a satisfyingly charred finish. The addition of whole, unpeeled garlic cloves provides a mellow sweetness that complements the fresh, earthy notes of the greens.

As a versatile vegan side dish, these vegetables are well-suited for a Sunday roast or a light midweek supper alongside protein-rich grains. This recipe is incredibly simple to adapt based on what you find at the market; sugar snap peas or spring onions also work beautifully. For the best results, ensure the vegetables are cut into uniform pieces to ensure they cook evenly.

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Ingredients for Roasted Spring Vegetables

  • 450g assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces

  • 4 unpeeled garlic cloves

  • 2 tablespoons olive oil

  • Kosher salt

  • freshly ground pepper

How to make Roasted Spring Vegetables

Preheat oven to 232°C. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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