This roasted spring veg recipe is a simple yet elegant dish featuring tenderstem broccoli, asparagus, and radishes, all tossed in a zesty lemon mustard dressing.

Here in Shropshire, spring seems to be bringing with it more sunshine but not so much the warmer temperatures. And while the longer days are welcomed, the still chilly temperatures mean I’m sticking with hot meals. These roast spring veg combine my favourite seasonal veggies and are the perfect side dish for any protein.

So, whether you’re planning an Easter Sunday feast or just looking for a delicious seasonal side dish, this recipe is bursting with flavour and colour.

Why you’ll love this roast spring veg recipe

• Packed with Seasonal Ingredients – Spring veggies like asparagus and tenderstem broccoli are at their peak, making this dish extra fresh and tasty.
• Light & Fresh Dressing – The combination of lemon, garlic, herbs, and mustard enhances the natural sweetness of roasted vegetables.
• Easy to Make – Minimal prep, simple roasting, and big rewards in flavour!
• Vegan & Gluten-Free – Perfect for plant-based Easter recipes or anyone looking for a healthy side dish.
• Everything cooks together in the same amount of time. Just pop it all in the oven.

Best seasoning for roasted spring vegetables

The dressing is, I think, simple but effective. It adds flavour to the vegetables as they roast without overpowering them completely.

Lemon – both the grated zest and juice. Tip: grate the zest BEFORE you squeeze the juice. This sounds so basic but I’ve lost count of the amount of times I forget and end up trying to grate the zest from floppy squeezed lemon halves!

Mustard – I use wholegrain for pretty much any recipe that requires mustard. It has a very distinctive (and rather lovely) flavour without being too strong. If you prefer a richer mustard flavour try Dijon or English.

Garlic and onion granules – I’ve used granules as they give all the flavour of fresh but without the peeling/chopping faff. You also won’t get bits of burnt garlic on your veggies!

Dried rosemary – use fresh if you’d prefer. Swap it out for fresh or dried thyme, oregano or marjoram.

How to make this spring or Easter side dish

1. Mix together the dressing ingredients in a shallow bowl.

2. Next, toss the trimmed asparagus in the dressing until well coated then lay onto a large lined baking tray.

3. Repeat with the broccoli and the halved radishes.

4. Roast in a preheated oven for 30-35 minutes. You want the vegetables to be tender but still with a bit of bite.

5. While they’re roasting toast some pine nuts (if using) in a dry frying pan. I do this over a very high heat (for speed) but watch them like a hawk. Nobody needs to hear the shrill squeal of a smoke alarm! Toss the pan frequently. You can also toast them in the oven for a few minutes with the veggies – again keeping a very keen eye on them!

6. When the vegetables are roasted, transfer to a serving dish and then sprinkle over the pine nuts, sliced spring onions and the fresh herbs.

Serving suggestions

This roasted asparagus and tenderstem broccoli recipe pairs beautifully with:

• A spring-inspired main dish, like field mushrooms with butterbean mash (you can also cook the mushrooms right alongside the spring veg!)
• Shepherd’s pie stuffed baked potatoes
• A grain or buddha bowl
• Cheese and onion pie with crisp pastry.

More spring vegan recipes:

If you love this roasted spring veg recipe, you might also enjoy:

Spring vegetable orzo pasta

Warm spring salad with new potatoes and miso lemon dressing

Spring panzanella with asparagus and za’atar croutons

Spring veggies flatbread pizza

And for the sweet toothed – vegan spring and easter desserts and treats:

Carrot cake muffins

Lemon poppy seed cake

Vegan daisy cookies with lemon curd

Bumble Bee Cookies with chocolate buttercream filling

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