Roasted Spring Vegetables

By Ali Slagle

Updated April 19, 2024

Roasted Spring Vegetables
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(130)
Comments
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Come spring, there are a number of long, slender, green vegetables that happen to cook at the same rate, so roast a variety together on a single sheet pan for a special side dish that takes as much effort as your default green beans. The scallions add a bittersweet onion-y flavor, although you could use green garlic, ramps or spring onions instead. Serve anytime you need a side of green vegetables — like with baked fish or a creamy pasta — or turn the combination into a big salad with lettuces and a mustard vinaigrette.

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Ingredients

Yield:4 servings
  • 1bunch scallions (about 5 ounces), roots trimmed, then halved crosswise
  • 1bunch asparagus maximum ½-inch-thick (about 1 pound), woody ends trimmed
  • ½pound green beans, stem ends trimmed
  • 1tablespoon extra-virgin olive oil
  • Salt and black pepper
  • Lemon zest, sliced radishes or a combination (optional, for serving)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 4 grams protein; 488 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. If your scallions are especially thick, halve the white parts lengthwise. On a sheet pan, toss together the scallions, asparagus, green beans and oil. Season with salt and pepper, then spread into an even layer. (It’s OK if vegetables are overlapping.) Roast without stirring until tender and golden in spots, 15 to 20 minutes. Garnish with radishes, if using, and season the radishes with salt and pepper. Top with lemon zest if desired.

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Ratings

4 out of 5
130 user ratings
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Comments

Aaron G

This is very good, especially considering the effort to output ratio. I put this in the oven halfway through roasting a spatchcocked chicken, came out perfect. Presumably many modifications are possible and will be enumerated here shortly.

Doug

green beans are not a Spring vegetable

SNBVT

Super easy. Maybe next time add peas. Can be cooked ahead and served room temp.

RudisHuman

@Sandy Agree, but ... didn't bother slicing the radishes thinly , just tossed them in after trimming. Delicious! and never liked radishes before roasting them.

Rachel

We found this to be “meh.” I used beautiful scallions and asparagus, added some green garlic, which seemed appropriate. No green beans. Didn’t like the stringy-chewy scallions much.

Lori

I’m never sure what crosswise vs. lengthwise means. I have thick scallions. What exactly should I do?

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