Description
Delicious and vibrant vegetable sides perfect for your Easter celebration.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 1 lb baby carrots, peeled
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine asparagus, baby carrots, and Brussels sprouts.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread the vegetables out on a large baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Remove from the oven and drizzle with lemon juice.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other seasonal vegetables, such as radishes or snap peas.
- For an extra flavor boost, consider adding grated Parmesan cheese before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 6
- Protein: 3
Keywords: Easter vegetable sides, roasted vegetables, spring vegetable recipes, healthy side dishes