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Roasted Spring Vegetables with Lemon-Honey Dijon Drizzle Recipe

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4.1 from 80 reviews

A vibrant and healthy roasted spring vegetables recipe featuring rainbow carrots, radishes, shallots, and asparagus, seasoned with Herbs de Provence and a tangy honey-lemon Dijon dressing. Perfect as a side dish for any meal, this easy-to-make recipe brings out the natural sweetness and freshness of spring produce with a simple oven roasting method.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 12 oz. medium rainbow carrots, peeled, cut on a bias into 1 1/2-inch chunks (thicker portions halved)
  • 9 oz. radishes, ends trimmed, halved
  • 1 medium shallot, peeled and sliced
  • 12 oz. asparagus, tough ends trimmed, cut into 2-inch portions

Seasonings and Dressing

  • 2 Tbsp olive oil, divided
  • 1 1/2 tsp Herbs de Provence, divided
  • Salt and black pepper, to taste
  • 2 tsp honey (warmed if needed to make it runny)
  • 2 tsp fresh lemon juice
  • 2 tsp Dijon mustard

Instructions

  1. Preheat Oven: Heat oven to 425 degrees Fahrenheit. Line a rimmed 18 by 13-inch baking sheet with parchment paper or spray with non-stick cooking spray to prevent sticking.
  2. Toss First Vegetables: In a large mixing bowl, combine the carrots, radishes, and shallot with 1 1/2 tablespoons olive oil and 1 teaspoon Herbs de Provence. Season with salt and black pepper to taste, tossing well to evenly coat.
  3. Roast First Vegetables: Spread the vegetable mixture evenly onto the prepared baking sheet and roast in the preheated oven for 10 minutes, allowing them to begin softening and caramelizing.
  4. Prepare Asparagus: While the first vegetables roast, in the same mixing bowl, toss the asparagus with the remaining 1/2 tablespoon olive oil, 1/2 teaspoon Herbs de Provence, and salt and pepper to taste.
  5. Add Asparagus and Continue Roasting: After the initial 10 minutes, remove the baking sheet from the oven and evenly add the asparagus on top of the partially roasted vegetables.
  6. Finish Roasting: Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until all vegetables are tender and slightly golden, roasting to your desired softness.
  7. Make Dressing and Serve: In a small mixing bowl, whisk together honey, fresh lemon juice, and Dijon mustard. Drizzle the dressing evenly onto a serving platter, add the roasted vegetables, and lightly toss to coat. Serve warm for best flavor.

Notes

  • You can substitute fresh thyme or rosemary for Herbs de Provence if unavailable.
  • Warming the honey slightly helps it blend smoothly into the dressing.
  • Adjust roasting time depending on your oven and vegetable thickness for preferred tenderness.
  • This dish pairs well with grilled meats or can be enjoyed as a light vegetarian main.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-spring-vegetables-with-lemon-honey-dijon-drizzle-recipe/