Celebrate the season with the Spring Roast Veggie Sides Trio — a vibrant collection of roasted vegetable platters that highlight the best of garden-fresh spring produce. From the bold, sun-kissed flavors of Mediterranean-style peppers and eggplant to buttery baby potatoes with tender asparagus, and a rainbow of root vegetables with broccoli, these trays are colorful, healthy, and irresistibly flavorful. Whether you’re hosting Easter, a spring brunch, or just looking for nourishing seasonal sides, this trio brings variety and balance to every plate.

Why You’ll Love This Recipe

This spring vegetable trio is as beautiful to look at as it is satisfying to eat. Here’s why you’ll love adding these to your seasonal menu:

Three different trays — something for every palate
Packed with nutrients and vibrant colors
Perfect for entertaining or meal prep
Naturally gluten-free, vegetarian, and easily made vegan
Roasted to perfection for optimal flavor and texture
Easily customizable based on what’s fresh and available

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tray 1: Mediterranean Roast Peppers & Eggplant

2 red bell peppers, sliced
1 red onion, sliced
1 small eggplant, chopped
1 cup grape tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Chopped parsley, for garnish

Tray 2: Garlic Herb Baby Potatoes & Asparagus

1 lb baby potatoes, halved if large
1 bunch asparagus, trimmed
1 cup cherry tomatoes
2 tablespoons olive oil
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
Salt and pepper to taste

Tray 3: Rainbow Root Vegetables & Broccoli

1 cup broccoli florets
1 cup rainbow carrots, chopped
1 cup radishes, halved
1 yellow squash, diced
1/2 cup red or golden beets, diced
2 tablespoons olive oil
1 teaspoon rosemary
Salt and pepper to taste

Directions

Preheat oven to 400°F (200°C). Line three separate baking trays with parchment paper for easy cleanup.
For each tray, toss the vegetables with the listed olive oil, herbs, and seasonings. Make sure everything is evenly coated.
Spread vegetables in a single layer on their respective trays to ensure even roasting.
Roast for 25–30 minutes, stirring once halfway through, until vegetables are golden and tender. Rotate trays if using multiple oven racks.
Garnish with additional fresh herbs (like parsley or rosemary) and serve warm or at room temperature.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings (approximately 2 servings per tray)
Calories per Serving: ~180 kcal

Variations

Add Cheese: Sprinkle feta or shaved Parmesan on the Mediterranean tray before serving.
Make It Spicy: Add crushed red pepper flakes or smoked paprika to any tray for a kick.
Change the Herbs: Use thyme, dill, or basil depending on what pairs best with your main dish.
Make It Vegan: The recipe is naturally vegan — just avoid adding cheese unless using a plant-based version.
Add Protein: Toss in cooked chickpeas or tofu cubes before roasting for a more filling option.

storage/reheating

Store leftover vegetables in airtight containers in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–12 minutes, or in a skillet over medium heat until warmed through.
These trays also taste great cold or room temperature, making them ideal for picnics and meal prep.

FAQs

Can I roast all trays at once?

Yes. Use separate trays and rotate them halfway through cooking for even browning.

Are frozen vegetables okay to use?

Fresh is ideal for roasting, but frozen (especially broccoli or squash) can work if thawed and patted dry first.

Can I prepare the veggies ahead of time?

Absolutely — chop and season everything in advance. Store covered in the fridge and roast when ready.

How do I prevent overcrowding the trays?

Spread vegetables in a single layer and don’t pile them — use more trays if necessary.

Can I use sweet potatoes instead of baby potatoes?

Yes, diced sweet potatoes roast beautifully and pair well with asparagus and garlic.

Are these good for Easter brunch?

They’re perfect — colorful, flavorful, and great with eggs, ham, or quiche.

Can I skip the oil?

Oil helps achieve that caramelized roast texture, but a light spritz or oil substitute can be used if minimizing fats.

Can I roast in one big tray?

It’s best to separate by type to control cooking times and prevent sogginess.

What’s the best way to chop the vegetables?

Cut into even-sized pieces for uniform roasting. Use halved radishes, diced squash, and 1-inch potato halves.

What main dishes pair well with these sides?

Roast chicken, grilled fish, baked tofu, or stuffed peppers all pair well with any of these trays.

Conclusion

The Spring Roast Veggie Sides Trio is a colorful, seasonal solution for elevating any meal with ease. Whether you’re planning a holiday feast, a casual gathering, or simply want to enjoy the freshness of spring produce, these roasted vegetable platters offer flavor, variety, and vibrant presentation all in one. Serve them alongside your favorite proteins or enjoy them as the star of a nourishing plant-based plate — and let the beauty of the season shine on your table.

Spring Roast Veggie Sides

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This Spring Roast Veggie Sides Trio is a colorful celebration of seasonal produce — featuring three oven-roasted platters: Mediterranean-inspired peppers and eggplant, garlicky baby potatoes with asparagus, and a rainbow of root vegetables and broccoli. Perfect for Easter, spring brunches, or healthy dinners, these vibrant, gluten-free, plant-based sides are easy to prep and bursting with flavor.

Author: Asma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings (2 servings per tray)
Category: Side Dishes / Roasted Vegetables / Spring Recipes
Method: Roasting
Cuisine: Mediterranean / Seasonal
Diet: Vegan

Instructions

Preheat oven to 400°F (200°C) and line 3 baking sheets with parchment paper.
Toss each group of vegetables with its designated olive oil, herbs, and seasonings. Spread in a single layer on each tray.
Roast all trays for 25–30 minutes, rotating halfway through, until vegetables are tender and lightly browned.

Garnish each tray with fresh herbs (like parsley or rosemary) and serve warm or at room temperature.

Notes

Great for meal prep, serving buffet-style, or as a colorful addition to protein mains.
Can be served with sauces like tahini, pesto, or yogurt-lemon dip.
Easily scalable for a crowd or adaptable based on what veggies you have.
Store leftovers in airtight containers and reheat in the oven or air fryer.

Nutrition

Calories: ~180 kcal