Spring Vegetable Sheet Pan

Name: Spring Vegetable Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400g asparagus, trimmed; 300g baby potatoes, halved; 250g cherry tomatoes; 200g zucchini, sliced; 150g red onion, wedged; 100g snap peas; 60ml olive oil; 3 garlic cloves, minced; 15ml fresh lemon juice; 5g dried oregano; 2.5g sea salt; 1g black pepper; 10g fresh parsley, chopped

Asparagus, new potatoes, cherry tomatoes and spring onions roasted together with lemon and herbs until golden and sweet. Simple, seasonal and deeply satisfying.

45 min4 servingsEasy

You'll needOvenSheet Pan

Ingredients

400gasparagus, trimmed
300gbaby potatoes, halved
250gcherry tomatoes
200gzucchini, sliced
150gred onion, wedged
100gsnap peas
60mlolive oil
3garlic cloves, minced
15mlfresh lemon juice
5gdried oregano
2.5gsea salt
1gblack pepper
10gfresh parsley, chopped

How to make it

Step 1—

Preheat oven to 200°C and line a large sheet pan with parchment paper

Step 2—

In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper

Step 3—

Add all vegetables to the bowl and toss until evenly coated with the oil mixture

Step 4—

Spread vegetables in a single layer on the prepared sheet pan

Step 5—

Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized

Step 6—

Remove from oven and sprinkle with fresh parsley

Step 7—

Serve immediately while hot

Kitchen picks

Tools that make this recipe easier

Oven Sheet Pan Set

Heavy duty sheet pans that heat evenly and clean easily. The backbone of every roasted meal.

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Roasting Tin Set

Heavy duty roasting tins that go from oven to table. Essential for any roasted meal.

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