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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.

Ingredients

Tray 1: Mediterranean Roast Peppers & Eggplant

  • 2 red bell peppers, sliced

  • 1 red onion, sliced

  • 1 small eggplant, chopped

  • 1 cup grape tomatoes

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • Chopped parsley, for garnish

Tray 2: Garlic Herb Baby Potatoes & Asparagus

  • 1 lb baby potatoes

  • 1 bunch asparagus, trimmed

  • 1 cup cherry tomatoes

  • 2 tbsp olive oil

  • 1 tbsp fresh parsley

  • 1/2 tsp 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 tbsp olive oil

  • 1 tsp rosemary

  • Salt and pepper to taste

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

Find it online: https://yumfoodusa.com/spring-roast-veggie-sides/