Roasted Spring Vegetables

Roasted Spring Vegetables

Prep Time


Cook Time



Roasted Spring Vegetables

Roasted vegetables can be prepared up to 4 hours ahead of time and held until your meal is served.

Recipe Courtesy of

Nutrition Facts

Serves 8

Facts per Serving

Calories: 370 Fat, Total: 21g Carbohydrates, Total: 44g
Cholesterol: 0mg Sodium: 852mg Protein: 6g
Fiber: 10g % Cal. from Fat: 51% % Cal. from Carbs: 48%


  • 2 pounds small red skinned-potatoes (about 1 1/2 to 2 inches in diameter), quartered
  • 4 large fennel bulbs, cut into 1/2-inch-thick wedges, cored, fronds reserved for garnish
  • 2 pounds carrots, peeled, cut diagonally into 3/4-inch-thick slices
  • 3/4 cup olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons chopped fresh Italian parsley


  • 1 Position racks at lower and middle positions in oven and preheat to 450ºF.
  • 2 Line two large rimmed baking sheets with foil. Divide potatoes, fennel and carrots between prepared baking sheets. Drizzle oil over vegetables. Season with salt and pepper. Toss vegetables to coat well.
  • 3 Roast until vegetables are tender and browned around edges, stirring every 10 minutes and reversing baking sheets after first 15 minutes, about 25 minutes total. Season vegetables to taste with more salt and pepper.
  • 4 DO-AHEAD TIP: Vegetables can be roasted 4 hours ahead. Keep at room temperature. Rewarm in preheated 350ºF oven.
  • 5 Transfer vegetables to platter or bowl. Sprinkle with parsley. Garnish platter with reserved fennel fronds, if desired, and serve.


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