Go Back

Roasted spring vegetables

These roasted spring vegetables go really well with a roast joint  - poultry, lamb, beef or pork. You can also serve them with baked fish or vegan meatballs.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g new potatoes
  • 2 carrots
  • 1 leek
  • 1 lemon zested and juiced
  • 2 Tbsp chopped dill or chives
  • 50 g soft butter or dairy free spread
  • Salt & pepper
  • 1 bunch asparagus

Method
 

  1. Cut the potatoes into 50mm thick slices. Slice the carrots and leek too. Cut off the woody ends of the asparagus.
  2. Mix the butter with the chopped dill, garlic and lemon zest.
  3. Lay the potato, leek and carrot slices in a roasting tin. Crumble some of the butter on top, then add the second layer of vegetables. Add more butter, season with salt and pepper, then put the tray in a preheated oven (to 180°C) and bake for 10 minutes. Baste with the jus and turn over the veggies that are too brown. Bake for another 10 minutes.
  4. Meanwhile, rub the asparagus with the remaining butter mixture.
  5. Turn over the veggies again, then lay the asparagus on top of them. Add the lemon juice and bake for another 10 minutes or until tender.
  6. Serve warm.