Spring vegetables are a burst of freshness in every bite, combining the crisp textures and natural sweetness of seasonal produce. Ready in under 20 minutes, this dish brings the essence of spring to your family table.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Easy Spring Vegetables, Spring Vegetables
In a sealable bag or bowl, add the spring vegetables blend, minced garlic, olive oil, salt, and pepper. Toss until the vegetables are evenly coated with the mixture.
Transfer the coated vegetables to a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-18 minutes, or until the asparagus and onions start to brown slightly and the carrots are tender-crisp.
Remove the vegetables from the oven. If desired, drizzle the cooked vegetables with lemon juice, then sprinkle the lemon zest and grated Parmesan cheese on top.
Serve hot and enjoy!
Notes
If you prefer fresh vegetables, use an equal amount of carrots, asparagus, yellow squash, onions, zucchini, and red peppers cut into bite-sized pieces. Follow the same instructions as with the frozen vegetables, but reduce the cooking time by 3-5 minutes.