Best Roasted Spring Vegetables Recipes

SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
• Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
• Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
• Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
• Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
• Serve the vegetables and sauce with the pork and garnish with dill.

ROASTED SPRING VEGETABLES

Steps:

• Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

ARUGULA-STUFFED LEG OF LAMB WITH ROASTED SPRING VEGETABLES

Steps:

• For arugula filling:
• In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 minute more. Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain. Let cool.
• For lamb:
• With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop. Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.
• Pat the lamb dry. Arrange it, boned side up, on a work surface. Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.
• Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious). Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.
• Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste. Let it stand for 1 hour at room temperature.
• Put oven rack in middle of oven and heat oven to 450°F.
• Roast lamb for 30 minutes.
• Prepare vegetables while lamb is roasting:
• Cut each onion lengthwise into eighths, and halve potatoes or quarter if large. Toss onions, potatoes, and carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter vegetables (not including asparagus) around lamb in the pan, then reduce oven temperature to 350°F, and roast lamb until an instant-read thermometer inserted into center of thickest part of roast registers 130°F for medium-rare meat (test temperature in several places), 40 to 50 minutes more. Transfer lamb to a platter and tent loosely with foil, then let it stand for 30 minutes.
• While lamb is standing, increase oven to 450°F, then stir vegetables in pan, and continue to roast until tender, 10 to 15 minutes.
• Toss asparagus with remaining 1/2 tablespoon oil and 1/8 teaspoon salt, and scatter among roasted vegetables, then continue to roast until asparagus is just tender, about 10 minutes.
• Transfer vegetables with a slotted spoon to a serving dish, and keep warm, loosely covered. Reserve roasting pan.
• For sauce:
• Skim any fat from the pan drippings in roasting pan, and set roasting pan over 2 burners over medium-high heat. Add wine and deglaze the pan by boiling the liquid, scraping up the brown bits, for 1 minute. Strain the liquid through a fine-mesh sieve into a saucepan, then boil until reduced by half (to about 1/3 cup). Add chicken stock and any juices that have accumulated on the platter, and boil the sauce until reduced to about 2 cups. Reduce heat to a simmer.
• Stir the cornstarch mixture, then add it to simmering sauce; continue to simmer sauce, stirring, for 1 minute. Season sauce with salt and pepper and keep it warm.
• Discard the strings from the lamb, then carve lamb into thin slices on a cutting board and serve it with sauce and vegetables.

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE

Steps:

• Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
• Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
• Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

OVEN-ROASTED SPRING VEGETABLES

Steps:

• Cut off fennel fronds. Slice bulbs in half lengthwise, and cut each half lengthwise again into 3 wedges.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place fennel pieces and potatoes on a rimmed baking sheet. Toss with olive oil, salt, granulated garlic, pepper, paprika, and chili powder.
• Roast vegetables in the preheated oven, tossing halfway, until tender, about 30 minutes.
• Add asparagus, onions, and garlic to the roasted vegetables and gently toss. Continue roasting until asparagus is tender and starting to brown on the tips, 10 to 15 minutes more. Sprinkle Parmesan cheese on top.

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT

Steps:

• Preheat oven to 450°F with rack in middle.
• Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
• While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
• Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE

Steps:

• Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
• Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
• Prepare chicken, trimming off all fat.
• Rub the chicken with oil, season with paprika, salt and pepper inside and out.
• Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
• Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
• Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
• For the basting liquid, combine honey and lemon juice.
• After the chicken has roasted 30 minutes, brush it with some of the mixture.
• Add asparagus to pan, then roast 15 more minutes.
• Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
• Allow chicken to rest 15 minutes before carving.
• While chicken is resting, prepare the sauce.
• In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
• Add broth, wine, lemon juice, and honey.
• Simmer 15 minutes, or until reduced by half.
• Strain into a clean saucepan.
• Whisk in cream; bring to a boil.
• Mash 1 TBS unsalted butter and flour together.
• Add butter and flour mixture to finish the sauce and cook until slightly thickened.
• Stir in lemon zest, chives, and seasoning just before serving.
• Serve sauce over chicken and veggies.

BOW TIES WITH SPRING VEGETABLES & ROASTED GARLIC

Steps:

• Bring a large stockpot of water to a boil.
• In a large skillet or saute pan, heat the flavored oil.
• Add the roasted garlic, butter, tomatoes, and stock.
• Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
• Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
• Refresh in cold water, drain well, and set aside.
• When the sauce has been reduced, add the vegetables and stir to heat through.
• Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
• Drain the pasta and stir it into the sauce, coating well.
• Remove the skillet from the heat and stir in the grated cheese.
• To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
• Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
• Additional Parmesan cheese can be grated onto the dish after serving.

ROASTED BABY SPRING VEGETABLES

Steps:

• Preheat oven to 500°.
• Combine vinegar and shallots in a small bowl; set aside.
• Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
• Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
• Return pan to oven; bake 5 minutes. Stir in parsley and chives.

ROASTED BABY SPRING VEGETABLES

Steps:

• Preheat oven to 500°. Combine vinegar and shallots in a small bowl; set aside. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

ROASTED LEG OF SPRING LAMB "GIGOTAN", WITH BAKED CANNELLINI BEANS AND CONFIT OF SPRING VEGETABLES

Steps:

• Soak cannelloni beans in water overnight. Remove hind legs from baby lamb. Remove femur bone and kneecap. Pick 1 sprig of rosemary and 1/2 bunch of thyme, clean 4 cloves of garlic. Chop together until fine. Season bone marrow and inside of lamb leg with salt and pepper, and rub with chopped herb and garlic mixture. Insert marrow into leg cavity and tie with butcher's twine. Preheat oven to 225 degrees. Blanch Roma tomatoes in boiling water for 15 seconds. Shock in ice water until cold. Peel skin from tomatoes, cut in half and scrape out the seeds. Place 8 halves on foil lined sheet pan. Drizzle with olive oil and add 2 crushed cloves of garlic and 2 sprigs of thyme. Sprinkle with a pinch of salt. Place in oven, cook for 45 minutes to an hour, flip over and cook for another hour or until firm and dry. Turn oven up to 400 degrees. Clean 4 cloves of garlic of excess skin, but be sure to leave 1 layer on. Place in small pot and cover with oil. Place on moderate fire until slow simmer, about 5 minutes. Once simmer is reached, turn fire down very low and let garlic cook in oil. Be careful at this point, excessive heat will cause garlic cloves to explode, shooting hot oil in all directions. Use a splatter guard if unsure. Cook for an additional 10 minutes, remove from heat and let cool in oil. Crack femur bone and kneecap. Cut scrap meat, from lamb carcass, into large dice. Heat large roasting pan, add half of garlic "confit" oil. Carefully place lamb bones and scraps in pan and place in oven. Let roast, stirring occasionally, until dark golden brown. At this point, remove from oven, add 2 crushed cloves of garlic, 1 small piece each of rosemary and thyme and deglaze with 4 cups of water. Make sure to scrape pan bottom well to loosen all of the meat bits that adhered during the roasting period. Transfer into saucepot large enough to fit everything, and simmer, skimming frequently, until reduced by half. Add demi-glace and reduce further until 12 ounces remains. Pass this fragrant lamb "Jus" through a strainer or coffee filter, and season to taste. Drain beans and place into thick bottomed pot. Cut carrot, celery and onion in half, add to pot. Add remaining rosemary, thyme, tomato halves, garlic and 2 ounces olive oil. Cover with water and bring to simmer. Continue to cook until beans are tender, about 2 hours. Pull off of fire and season with liberal amounts of salt. Let cool in liquid. When cold, remove cooking liquid and discard with herbs. Chop aromatics and re-combine with beans. Cut each of the squash and zucchini into 3 equal sized cylinders. Cut each of the cylinders into 4 equal sized wedges. Trim each of the wedges, using a pairing knife, into football shaped pieces. This is called "Tourne." Blanch in salted, boiling water until easily pierced with a knife tip. Cool quickly. Turn oven down to 375 degrees. Season lamb legs with salt and pepper, rub with oil, place on roasting rack and cook for 45 to 55 minutes. Check internal temperature with thermometer, it should be about 135 to 140 degrees. Pull from oven and let rest for 15 minutes. Place beans and vegetables in medium sized pot with 4 ounces of lamb "Jus". Simmer until thick, season to taste and serve, distributing the vegetables evenly. Slice leg of lamb cross grain, making sure to keep whole slices intact with marrow. Place on top of vegetable, bean mixture. Place 1 piece of garlic confit and 2 pieces of tomato confit on top of each portion. Drizzle 2 ounce of lamb "Jus" on each plate and serve piping hot!

SPRING VEGETABLES WITH ROASTED BEEF TENDERLOIN

Steps:

• 1. Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes. 2. Preheat oven to 400°F. 3. Heat an ovenproof, medium sauté pan over medium-high heat. Add olive oil to lightly coat pan bottom. Season each filet with salt, pepper, and herbs. Add filets to the pan and sear on one side for 2 minutes. Turn and place pan in the oven to complete cooking, about 8 minutes for medium-rare. 4. Remove filets from oven, slice each one horizontally into four round medallions, and place on individual serving plates. Arrange 1/2-cup vegetables on each plate. Drizzle 1 tablespoon wine reduction over each serving of beef and vegetables.

ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES, SPINACH PUREE, AND MOREL FOAM

Steps:

• Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.
• Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,
• fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
• Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
• Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.

ROASTED SPRING VEGETABLES

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss asparagus with 4 tsp. vinaigrette; spread onto 1/3 of the prepared baking sheet.
• Repeat with onions, then peppers.
• Bake 50 to 55 min. or until vegetables are tender and lightly browned.

ROASTED CHICKEN POTPIE WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 400°.
• Season the chicken generously with salt and pepper and arrange in a single layer in a heavy flameproof pan, such as a large skillet or small roasting pan.
• Roast the chicken until tender and the juices run clear, or it registers 175° on an instant-read thermometer, about 45 minutes.
• Transfer the chicken to a plate and let it cool until you can handle it easily.
• Pour all the fat from the pan into a small bowl; do not rinse out the pan; the cooked juices will be part of the sauce.
• Meanwhile, put the broth in a medium saucepan and bring it to a boil.
• Add the carrots and cook until just barely tender, about 3 minutes; scoop them out with a slotted spoon and set aside.
• Add the asparagus to the boiling broth and cook for about 30 seconds; scoop out and add to the carrots; set aside the vegetables and the broth.
• When the chicken has cooled, pull off the skin, cut off the meat, and cut into small pieces; add to the vegetables.
• Put the roasting pan over medium heat and add back about 2 tablespoons of the chicken fat.
• Add the flour and whisk to make a smooth paste.
• Cook for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce.
• Cook the sauce, whisking frequently, until it is reduced to about 3 cups, is very smooth, and has the consistency of thick gravy, 10-15 minutes.
• Remove from the heat, add the herbs, lemon zest, lemon juice, and a generous amount of pepper; taste for salt and add if needed.
• Preheat oven again, at 400°.
• On a lightly floured counter, roll the pastry just a bit larger than the size and shape of the top of your baking dish (at least 1 1/2 quart capacity); you can also make this using individual oven-proof bowls or ramekins.
• Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes.
• Meanwhile, fold the cooked vegetables, the peas, and chicken into the sauce, and simmer gently to heat everything through.
• When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top over the filling.
• Brush the top with a little heavy cream and sprinkle with grated Parmesan.
• Return to potpie to the oven and continue cooking until the filling is hot and the pastry is deep golden brown, another 3-4 minutes.
• Serve immediately.
• **You can prepare the chicken, vegetables, and sauce one day ahead; refrigerate the sauce separately.