Roasted Spring Vegetables

Spring has officially sprung! One of the best things about spring other than the warmer weather and the splash of color on the bare trees is the new wave of produce. Of course there are the season’s classics like artichokes and radishes, but discovering new ingredients help me get creative in the kitchen.

Last weekend I made my monthly visit—about to become weekly starting May 2nd—to the Old Beach Farmers Market for some recipe inspiration. I happened upon this lovely, wild bundle of purple sprouting broccoli from Mattawoman Creek Farms.

roasted spring vegetables purple broccoli

I then picked up a bag of what I thought were classic red potatoes. The sweet lady from Mattawoman warned, “Now don't be alarmed when you discover these are red all the way through.” When I sliced into the sheer beauties of these all-red potatoes and their pinkish tie-dye center, I knew I had to pair them with the purple broccoli.

roasted spring vegetables red potato

Sometimes the simplest recipes are the best ones, the ones you memorize and are so flexible that they’re hard to mess up. Roasted veggies are one of those easy-peasy one-pan meals. Just make sure you have a fresh variety of ingredients—both in flavor and in color—, and you’re half way there. Douse the veggies in olive oil and a generous splash of white wine, season sparingly and kick back while the oven takes care of dinner. This roasted medley of gorgeous vegetables will bring a whole new spectrum of color to your table with the most delectable flavor punch. Of course it goes without saying if you can’t find purple sprouting broccoli or all-red potatoes, regular broccoli and red potatoes will do.

roasted spring vegetables mattawoman farms

Roasted Spring Vegetables

Total Time: 30 minutes

Active Time: 5 minutes

Yield: 4 servings

roasted spring vegetables


1 1/2 cups purple sprouting broccoli, sturdy stems removed

2 cups small all-red potatoes, halved

1 small fennel and fronds, chopped; stalks can be saved for a homemade broth

2 medium carrots, sliced

1/2 red onion, chopped into wedges

1/2 leek, stalks removed then sliced

⅓ cup olive oil

¼ cup white wine

1 tbsp. fresh rosemary leaves

salt and pepper to taste



Preheat oven to 400. Place chopped vegetables in a large bowl.

roasted spring vegetables

Add olive oil and white wine. Toss to evenly coat. Add rosemary leaves to bowl and toss. Season with salt and pepper. Spread mixture on a baking sheet in an even layer.

roasted spring vegetables

Bake for 25-30 minutes or until potatoes are easily pierced with a fork. Serve immediately, or enjoy it as leftovers throughout the week.

roasted spring vegetable mix

Here’s a springy salad recipe using local mizuna and toasted orzo.

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