Spring vegetables are at their best when they keep their natural sweetness and bite—while still getting those golden, roasted edges. The trick is simple: high heat, a hot tray, and enough space for the vegetables to roast (not steam).
Below is an easy method you can use for almost any spring produce, plus flavor ideas you can mix and match.
The Best Method (Works for Almost Anything)
Use high heat
225°C / 440°F (conventional oven)
210°C / 410°F (fan/convection)
Preheat the tray
Put your baking tray in the oven while it heats. A hot surface kickstarts browning and helps you get crisp edges.
Dry your vegetables well
Moisture = steaming. Pat everything dry after rinsing.
Don’t crowd the pan
Spread vegetables in a single layer. If it looks crowded, use two trays.
Use enough oil
Too little oil can make vegetables dry. Toss well so everything is lightly coated.
Salt in two steps
A little before roasting + a pinch of flaky salt after roasting tastes best.
Finish with something fresh
Add brightness after roasting: lemon zest/juice, vinegar, fresh herbs, yogurt, or cheese.
Quick Timing Guide for Spring Vegetables
Times vary with size, but these ranges are reliable at high heat:
Asparagus: 8–12 min (thicker: up to 14)
Radishes: 12–18 min (they turn mellow and slightly sweet)
New potatoes (halved): 25–35 min
Baby carrots / parsnips: 18–28 min
Cabbage wedges (spring cabbage or pointed cabbage): 15–22 min
Sugar snap peas: 6–9 min (or add during the last 5 minutes)
Spring onions: 10–15 min
Tip: Cut vegetables into similar sizes so everything finishes together.
A Simple Base Recipe
Ingredients (one tray)
500–800 g spring vegetables
2–3 tbsp olive oil
Salt and black pepper
Steps
Heat oven to 225°C / 440°F and preheat a baking tray inside.
Toss vegetables with oil, salt, and pepper.
Spread on the hot tray in a single layer.
Roast until tender with golden edges.
Finish with a fresh element: lemon, vinegar, herbs, yogurt, or cheese.
8 Flavor Variations
Mix these directly with the vegetables before roasting—unless noted as “after roasting.”
1) Lemon • Dill • Brown Butter (after roasting)
Roast simply with oil + salt. Finish with browned butter, lemon zest + a little juice, and fresh dill.
Great with: asparagus, new potatoes, radishes.
2) Garlic • Parmesan • Parsley
Toss with olive oil, crushed garlic, salt. Finish with parmesan and chopped parsley.
Great with: cabbage, carrots, potatoes.
3) Miso • Honey • Sesame (Umami)
Mix: 1 tbsp miso + 1–2 tsp honey + 1–2 tbsp oil + a splash of water to loosen.
Finish with sesame seeds and sliced scallion.
Great with: cabbage wedges, carrots, asparagus.
4) Chili • Lime • Cilantro (after roasting for best freshness)
Roast with oil + chili flakes + salt. Finish with lime zest/juice and cilantro.
Great with: snap peas, asparagus, radishes.
5) Dijon • Thyme • White Wine Vinegar
Toss with oil, 1–2 tsp Dijon, thyme, salt, and a small splash of vinegar.
Finish with extra vinegar and flaky salt.
Great with: potatoes, carrots, spring onions.
6) Creamy “Green Goddess” (after roasting)
Blend or mix: yogurt (or crème fraîche) + lemon + garlic + herbs (chives/dill/tarragon).
Spoon over warm vegetables.
Great with: potatoes, carrots, cabbage.
7) Smoked Paprika • Cumin • Feta (after roasting)
Toss with oil, smoked paprika, cumin, salt. Finish with crumbled feta and lemon.
Great with: carrots, cabbage, potatoes.
8) Brown Butter • Sage • Hazelnut (after roasting)
Roast simply, then top with browned butter, crispy sage, and toasted hazelnuts.
Great with: asparagus, potatoes.
Small Details That Make a Big Difference
Want deeper browning? Add 3–5 minutes and avoid moving the vegetables too early.
Want extra crisp? Use a metal tray and keep the vegetables dry.
Want more spring freshness? Always add herbs and citrus at the end, not at the beginning.
