28+ Easy and Delicious Spring Roast Recipes to Brighten Your Season

As the weather warms and flowers begin to bloom, there’s no better time to embrace the fresh, vibrant flavors of spring in your cooking.

Spring roast recipes offer the perfect opportunity to showcase seasonal produce like tender asparagus, baby carrots, and fresh herbs.

Whether you’re hosting a spring gathering, preparing a family dinner, or simply looking for an easy yet delicious meal, roasted dishes are a fantastic choice.

Roasting not only enhances the natural sweetness and flavors of spring vegetables but also creates a wonderfully aromatic, comforting meal.

In this blog post, we’ve gathered 28+ spring roast recipes that will inspire you to celebrate the season with vibrant, flavorful dishes.

From savory roasted vegetables to succulent roasted meats, there’s something for every taste and occasion.

28+ Easy and Delicious Spring Roast Recipes to Brighten Your Season

Spring is the season of renewal, and what better way to welcome it than with a selection of colorful, flavorful, and easy-to-make spring roast recipes?

Whether you’re roasting vegetables, meats, or even fruits, the possibilities are endless when it comes to creating delicious dishes that highlight the best of spring’s bounty.

These 28+ recipes will help you bring seasonal ingredients into your meals with minimal effort and maximum flavor.

So, preheat your oven and get ready to fill your home with the tantalizing scents of freshly roasted spring goodness.

These recipes are sure to be a hit at your next meal or gathering, bringing both brightness and comfort to your table.

Herb-Crusted Spring Chicken Roast

This Herb-Crusted Spring Chicken Roast brings together a medley of fresh spring herbs to create a mouthwatering roast. Tender chicken, coated in a fragrant mix of rosemary, thyme, and garlic, is paired with seasonal vegetables like carrots and new potatoes. The simple yet flavorful seasoning makes this dish an excellent centerpiece for any spring meal, offering a balance of herbaceous freshness and rich, savory taste.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh lemon zest
• Salt and pepper to taste
• 4 medium-sized carrots, peeled and cut into sticks
• 1 lb new potatoes, halved
• 1 onion, quartered
• 1 lemon, cut into wedges
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Rub olive oil all over the chicken and season generously with salt and pepper.
3. In a small bowl, combine the minced garlic, chopped rosemary, thyme, and lemon zest. Rub this herb mixture all over the chicken, ensuring it’s well-coated.
4. In a large roasting pan, arrange the carrots, potatoes, and onion. Drizzle with olive oil and season with salt and pepper.
5. Place the seasoned chicken on top of the vegetables, and scatter the lemon wedges around it. Pour chicken broth into the pan.
6. Roast the chicken for 1 hour 15 minutes, or until the skin is golden and the internal temperature of the chicken reaches 165°F (75°C).
7. Let the chicken rest for 10 minutes before carving.
8. Serve with the roasted vegetables and garnish with fresh herbs, if desired.

The Herb-Crusted Spring Chicken Roast is a perfect dish to celebrate the season’s fresh produce. The fragrant herbs and citrus zest elevate the natural flavors of the chicken, while the roasted vegetables soak up all the delicious pan juices. This dish is not only a feast for the taste buds but also an easy, one-pan dinner that will impress your guests. Whether for a family gathering or a cozy meal, it’s a timeless classic for spring.

Lemon and Asparagus Roasted Salmon

Lemon and Asparagus Roasted Salmon is a light and flavorful spring roast that pairs tender salmon fillets with vibrant asparagus, all roasted in a simple lemon garlic sauce. This dish highlights the fresh, zesty flavors of the season and is perfect for a quick yet elegant dinner. It’s healthy, easy to prepare, and can be ready in under 30 minutes, making it ideal for busy evenings or weekend meals.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1/2 cup white wine or vegetable broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets and asparagus on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle minced garlic, salt, and pepper over the salmon and asparagus.
3. Arrange lemon slices on top of the salmon fillets and asparagus.
4. Pour the white wine or vegetable broth into the pan, around the salmon and asparagus.
5. Roast in the oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender but still crisp.
6. Sprinkle with fresh dill before serving.
7. Serve immediately, either on its own or with a side of rice or quinoa.

Lemon and Asparagus Roasted Salmon is a quick, flavorful dish that captures the essence of spring. The lightness of the salmon combined with the bright, citrusy flavors of lemon and the earthiness of asparagus makes this roast a balanced and satisfying meal. Whether you’re looking for a weeknight dinner or a special meal for guests, this recipe will add a refreshing, healthy touch to your spring menu. The minimal preparation and short cooking time make it an accessible choice without compromising on taste.

Spring Vegetable and Garlic Roasted Lamb

Spring Vegetable and Garlic Roasted Lamb is an exquisite dish perfect for a special spring celebration. The lamb, seasoned with garlic, rosemary, and mint, is roasted alongside an assortment of spring vegetables like baby carrots, peas, and radishes. The roasting process enhances the natural sweetness of the vegetables while the lamb becomes tender and infused with the bold flavors of the seasoning. This dish is perfect for Easter or any spring gathering.

Ingredients:

• 1 boneless leg of lamb (about 3 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 12 baby carrots, peeled
• 1 cup baby radishes, halved
• 1 cup fresh peas or snow peas
• 1/2 cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, mint, olive oil, salt, and pepper. Rub this mixture all over the lamb.
3. In a large roasting pan, arrange the carrots and radishes around the lamb. Pour vegetable broth into the pan.
4. Roast the lamb for 1 hour 15 minutes, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare, or longer for your desired doneness.
5. In the last 15 minutes of roasting, add the peas or snow peas to the pan.
6. Let the lamb rest for 10 minutes before slicing.
7. Serve the lamb with the roasted vegetables, spooning some of the pan juices over the top.

Spring Vegetable and Garlic Roasted Lamb is a delightful way to bring together the best of the season’s flavors. The tender, flavorful lamb pairs beautifully with the sweet, roasted vegetables, while the garlic, rosemary, and mint elevate the entire dish. This recipe is perfect for those looking to create a memorable meal for a spring celebration. The simple yet sophisticated combination of lamb and spring vegetables makes this dish a standout centerpiece for any occasion.

Spring Herb Roasted Pork Tenderloin

Spring Herb Roasted Pork Tenderloin is a vibrant, easy-to-make dish that features a perfectly roasted pork tenderloin coated in fresh herbs. The seasoning mixture of thyme, rosemary, garlic, and lemon zest gives the tenderloin a fragrant, flavorful crust. Roasting the pork alongside seasonal vegetables like baby potatoes and spring onions ensures that every bite is bursting with spring freshness. It’s an ideal dish for family dinners or a special occasion that celebrates the new season.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh lemon zest
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 bunch spring onions, trimmed and halved
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork tenderloins with olive oil, minced garlic, thyme, rosemary, lemon zest, salt, and pepper.
3. In a roasting pan, arrange the baby potatoes and spring onions. Drizzle with a little olive oil and season with salt and pepper.
4. Place the pork tenderloins on top of the vegetables. Pour the chicken broth into the pan.
5. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing.
7. Serve the sliced pork alongside the roasted vegetables.

Spring Herb Roasted Pork Tenderloin brings the flavors of the season right to your table with minimal effort. The tenderloin is juicy and flavorful, enhanced by the fresh herbs and bright citrus zest. The roasted vegetables are a perfect complement, absorbing the delicious juices from the pork. This dish is not only an elegant centerpiece but also a practical choice for busy evenings when you want a meal that feels special. It’s a surefire way to impress your guests while celebrating the bounty of spring.

Roasted Spring Lamb with Mint Yogurt Sauce

Roasted Spring Lamb with Mint Yogurt Sauce is a classic spring dish that perfectly balances the rich flavor of lamb with the refreshing, tangy yogurt sauce. The lamb is marinated with a mixture of garlic, lemon, rosemary, and olive oil, then slow-roasted to tender perfection. The mint yogurt sauce adds a cooling contrast, making it a refreshing dish for warmer days. This recipe is ideal for holiday gatherings, family dinners, or any occasion that calls for something a little extra special.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine garlic, rosemary, lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb.
3. Place the lamb on a rack in a roasting pan and roast for 1 hour 30 minutes, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare.
4. While the lamb roasts, prepare the mint yogurt sauce. In a bowl, combine Greek yogurt, chopped mint, lemon juice, and olive oil. Stir until smooth and season with salt and pepper to taste.
5. Let the lamb rest for 10 minutes before slicing.
6. Serve the lamb with a generous drizzle of mint yogurt sauce on top.

Roasted Spring Lamb with Mint Yogurt Sauce is a sophisticated and delicious way to showcase lamb in all its glory. The herby marinade infuses the lamb with deep, savory flavors, while the mint yogurt sauce offers a refreshing contrast. The combination of rich and tangy flavors is perfect for spring, making this dish ideal for festive occasions. Whether you’re serving it for a holiday dinner or a spring gathering, this lamb roast will elevate any meal and leave a lasting impression.

Roasted Spring Vegetables with Balsamic Glaze

Roasted Spring Vegetables with Balsamic Glaze is a colorful and vibrant dish that celebrates the fresh flavors of spring produce. Seasonal vegetables such as asparagus, carrots, and radishes are roasted until tender and slightly caramelized, then drizzled with a sweet and tangy balsamic glaze. This simple yet flavorful side dish complements any main course and is a great way to enjoy a variety of spring vegetables. It’s easy to prepare and perfect for a weeknight meal or as part of a larger holiday spread.

Ingredients:

• 1 bunch asparagus, trimmed
• 4 medium carrots, peeled and cut into sticks
• 12 radishes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus, carrots, and radishes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Roast the vegetables for 20-25 minutes, or until they are tender and starting to caramelize.
4. While the vegetables roast, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally, until the mixture reduces by half and thickens, about 5 minutes.
5. Once the vegetables are done, remove them from the oven and drizzle with the balsamic glaze.
6. Serve immediately as a side dish.

Roasted Spring Vegetables with Balsamic Glaze is a simple yet stunning dish that highlights the natural sweetness of spring vegetables. The caramelization from roasting brings out deep flavors, and the balsamic glaze adds a rich, tangy sweetness that ties everything together. This dish is versatile enough to pair with a variety of main courses, making it a fantastic choice for any meal. It’s a perfect way to enjoy the freshness of spring while adding a sophisticated touch to your table.

Roasted Spring Vegetable and Quinoa Salad

This Roasted Spring Vegetable and Quinoa Salad is a light, wholesome dish that perfectly captures the flavors of spring. The dish combines roasted seasonal vegetables such as asparagus, carrots, and bell peppers with protein-packed quinoa. The vegetables are roasted until tender and caramelized, adding a natural sweetness that balances the nutty quinoa. A simple lemon vinaigrette ties everything together, making this a refreshing yet hearty salad, perfect for a light lunch or a vibrant side dish at any spring gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 medium carrots, peeled and cut into thin sticks
• 1 red bell pepper, cut into strips
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, cook quinoa according to package instructions, then fluff with a fork and set aside.
3. Arrange asparagus, carrots, and bell pepper on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Toss to coat evenly.
4. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables roast, prepare the lemon vinaigrette by whisking together lemon juice, olive oil, honey, Dijon mustard, and a pinch of salt.
6. Once the vegetables are done, toss them with the cooked quinoa and fresh parsley in a large bowl.
7. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
8. Serve warm or at room temperature.

Roasted Spring Vegetable and Quinoa Salad is a deliciously light and nutritious dish that celebrates the beauty of spring’s fresh produce. The quinoa provides a hearty base while the roasted vegetables bring depth and sweetness. The bright, tangy lemon vinaigrette adds a refreshing kick, making this salad a versatile addition to any meal. Whether you serve it as a main or a side dish, this salad is perfect for those looking for a healthy, satisfying meal with a burst of seasonal flavors.

Roasted Chicken with Spring Onion and Peas

Roasted Chicken with Spring Onion and Peas is a simple yet flavorful dish that highlights the best of spring’s tender produce. The chicken is seasoned with fresh herbs and roasted to perfection, while the spring onions and peas are added toward the end of cooking, ensuring they remain vibrant and crisp. The natural sweetness of the peas pairs wonderfully with the savory, golden roasted chicken, making this a delightful dish for a light, springtime dinner.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 cups fresh peas, or frozen if necessary
• 1 bunch spring onions, trimmed and halved
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry and rub it with olive oil, minced garlic, thyme, salt, and pepper.
3. Place the chicken on a roasting rack in a large pan and roast for 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
4. During the last 15 minutes of roasting, add the spring onions to the pan around the chicken.
5. In the last 5 minutes of cooking, add the peas to the pan and pour in the chicken broth.
6. Allow the chicken to rest for 10 minutes before carving.
7. Drizzle the chicken with fresh lemon juice before serving, and enjoy with the roasted spring onions and peas.

Roasted Chicken with Spring Onion and Peas is a delightful dish that makes the most of fresh spring ingredients. The combination of golden, crispy chicken with tender peas and spring onions is not only simple but also incredibly flavorful. The addition of chicken broth helps to create a light, savory sauce that enhances the dish. This recipe is perfect for a weeknight dinner or a more elegant meal when you want to celebrate the season’s flavors without too much fuss.

Roasted Spring Garlic and Lemon Shrimp Skewers

Roasted Spring Garlic and Lemon Shrimp Skewers offer a fresh, zesty way to enjoy seafood in the spring. The shrimp are marinated in a flavorful mix of garlic, lemon, and olive oil before being skewered and roasted to perfection. The natural sweetness of the shrimp shines through, while the tangy lemon and savory garlic give the dish a delightful burst of flavor. Perfect for a quick, light meal or as part of a larger spring feast, these shrimp skewers are sure to impress.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine garlic, olive oil, lemon juice and zest, salt, pepper, and honey (if using). Stir well.
3. Add the shrimp to the marinade, tossing to coat. Let the shrimp marinate in the fridge for at least 15 minutes.
4. Thread the shrimp onto skewers, arranging them in a single layer.
5. Place the skewers on a baking sheet lined with parchment paper. Roast the shrimp for 6-8 minutes, or until they are pink and opaque.
6. Remove from the oven and sprinkle with fresh parsley and basil.
7. Serve the shrimp skewers immediately with extra lemon wedges on the side.

Roasted Spring Garlic and Lemon Shrimp Skewers are a quick and flavorful way to enjoy shrimp in the spring. The garlic and lemon marinade enhances the natural sweetness of the shrimp while adding a burst of fresh, zesty flavor. This dish is light and refreshing, making it perfect for a spring lunch, dinner, or appetizer at a gathering. The simplicity of the ingredients allows the shrimp to shine, making this a go-to recipe for any seafood lover looking to enjoy the flavors of the season.

Roasted Spring Carrots with Honey and Thyme

Roasted Spring Carrots with Honey and Thyme is a beautifully simple dish that transforms fresh spring carrots into a sweet and savory side dish. The carrots are roasted until tender, and the combination of honey and thyme creates a balanced, fragrant glaze that enhances the carrots’ natural sweetness. This recipe is quick to prepare, making it a perfect side for any meal, from weeknight dinners to festive spring gatherings. The vibrant colors and flavors will surely brighten your plate.

Ingredients:

• 1 lb spring carrots, peeled and cut into uniform sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 2 tsp fresh thyme leaves, chopped
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the carrots on a baking sheet and drizzle with olive oil. Toss the carrots to coat them evenly.
3. Season with salt, pepper, and fresh thyme, then drizzle the honey over the top. Toss again to combine.
4. Roast the carrots for 20-25 minutes, or until they are tender and caramelized, stirring once or twice during roasting.
5. Remove from the oven and, if desired, garnish with fresh parsley before serving.

Roasted Spring Carrots with Honey and Thyme is a delightful way to showcase the best of spring’s produce. The honey adds a subtle sweetness that complements the natural flavor of the carrots, while thyme adds a touch of earthy depth. This dish pairs beautifully with a variety of main courses and brings an elegant simplicity to your meal. It’s an easy, yet impressive, side dish that’s perfect for celebrating the season.

Roasted Spring Chicken with Garlic and Lemon Potatoes

Roasted Spring Chicken with Garlic and Lemon Potatoes is a comforting, hearty dish that combines tender, juicy chicken with flavorful roasted potatoes. The chicken is seasoned with fresh garlic, lemon, and rosemary, then roasted to perfection. The potatoes, infused with the same flavors, roast alongside the chicken, making it an all-in-one meal. This dish is perfect for any occasion, from a weeknight dinner to a spring holiday feast, offering delicious, rustic flavors with minimal prep time.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1/2 cup chicken broth
• 1 tbsp butter (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the chicken with olive oil, garlic, lemon juice and zest, rosemary, salt, and pepper.
3. Arrange the chicken in the center of a large roasting pan. Scatter the halved potatoes around the chicken and drizzle them with olive oil, salt, and pepper.
4. Pour the chicken broth into the pan.
5. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Toss the potatoes halfway through cooking to ensure even roasting.
6. Optional: Dot the potatoes with butter during the last 10 minutes of roasting for extra richness.
7. Let the chicken rest for 10 minutes before carving and serving with the roasted potatoes.

Roasted Spring Chicken with Garlic and Lemon Potatoes is a comforting, delicious dish that’s perfect for celebrating the flavors of spring. The roasted chicken is juicy and flavorful, complemented by the savory garlic and zesty lemon. The baby potatoes, roasted to golden perfection, soak up all the tasty juices from the chicken, creating a satisfying, rustic side. This dish is an excellent choice for family dinners, offering both hearty flavors and a beautiful presentation.

Roasted Spring Beets with Goat Cheese and Walnuts

Roasted Spring Beets with Goat Cheese and Walnuts is a vibrant, nutrient-packed salad that combines earthy roasted beets with the tangy creaminess of goat cheese and the crunch of toasted walnuts. The beets are roasted to bring out their natural sweetness, and they pair beautifully with the rich, creamy goat cheese. A drizzle of balsamic vinegar and olive oil enhances the flavors, creating a dish that is both light and satisfying. This salad is a great addition to any spring meal or can be served as a refreshing main course.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the beet wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly.
3. Roast the beets for 30-35 minutes, or until tender, stirring once or twice during roasting.
4. While the beets roast, prepare the dressing by whisking together balsamic vinegar and honey.
5. Once the beets are done, allow them to cool slightly before arranging them on a serving platter.
6. Drizzle the balsamic dressing over the beets and top with crumbled goat cheese, toasted walnuts, and fresh parsley.
7. Serve immediately as a side dish or light main course.

Roasted Spring Beets with Goat Cheese and Walnuts is a simple, yet elegant, dish that showcases the beauty of spring produce. The roasted beets provide a natural sweetness, which pairs perfectly with the creamy goat cheese and crunchy walnuts. The balsamic vinegar and honey dressing adds a tangy-sweet finish that ties the flavors together beautifully. This salad is perfect for spring dinners or as a fresh side for any occasion, offering a balance of textures and flavors that will leave you craving more.

Roasted Spring Lamb with Mint and Garlic

Roasted Spring Lamb with Mint and Garlic is a quintessential dish for any spring gathering, featuring tender lamb paired with fresh mint and savory garlic. The lamb is seasoned with a simple yet aromatic blend of herbs and spices, and slow-roasted until juicy and flavorful. Mint and garlic add a fragrant, fresh note that perfectly complements the rich flavor of the lamb. This recipe is ideal for holiday meals, family dinners, or any special occasion, providing a beautiful centerpiece for your spring feast.

Ingredients:

• 1 leg of lamb (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pat the leg of lamb dry with paper towels and rub with olive oil.
3. In a small bowl, mix together garlic, mint, rosemary, lemon zest, salt, and pepper. Rub this mixture all over the lamb, ensuring it’s well-coated.
4. Place the lamb on a roasting rack in a roasting pan. Pour chicken broth into the pan, and cover the lamb loosely with aluminum foil.
5. Roast for 1 hour and 30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
6. Remove the foil in the last 15-20 minutes of roasting to allow the lamb to brown and crisp up.
7. Let the lamb rest for 10-15 minutes before carving. Drizzle with lemon juice and serve.

Roasted Spring Lamb with Mint and Garlic is a sophisticated and flavorful dish that brings out the best of spring’s herbs. The mint and garlic add a refreshing brightness to the rich lamb, while the slow roasting ensures the meat is tender and juicy. This dish is perfect for celebratory meals, bringing a touch of elegance to any spring gathering. Serve it alongside roasted vegetables or a fresh salad for a meal that’s sure to impress.

Roasted Spring Squash and Ricotta Tart

Roasted Spring Squash and Ricotta Tart is a beautiful savory tart that highlights the delicate flavor of spring squash. The squash is roasted to bring out its natural sweetness and paired with creamy ricotta cheese for a rich, satisfying filling. The buttery tart crust adds a perfect contrast to the soft interior, creating a wonderful balance of flavors and textures. This tart is an ideal dish for a spring brunch, picnic, or light dinner, making it both versatile and delicious.

Ingredients:

• 1 medium zucchini, sliced into thin rounds
• 1 small yellow squash, sliced into thin rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 pre-made tart crust (9-inch)
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sliced squash with olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet. Roast for 15-20 minutes, until tender and slightly caramelized.
3. While the squash roasts, prepare the ricotta filling by whisking together ricotta, egg, Parmesan, thyme, and a pinch of salt and pepper.
4. Line a tart pan with the pre-made tart crust and gently prick the bottom with a fork.
5. Once the squash is roasted, layer the squash slices in a circular pattern on top of the ricotta mixture in the tart shell.
6. Bake for 30-35 minutes, or until the tart is golden and the filling has set.
7. Garnish with fresh basil before serving.

Roasted Spring Squash and Ricotta Tart is a delightful dish that celebrates the season’s produce with elegance and flavor. The sweet roasted squash complements the creamy, rich ricotta filling, while the crisp tart crust provides the perfect base. This tart can be served warm or at room temperature, making it a versatile option for any meal. It’s a wonderful choice for spring gatherings or a light, satisfying dinner that’s sure to please a crowd.

Roasted Spring Potatoes with Lemon and Dill

Roasted Spring Potatoes with Lemon and Dill is a bright and fresh side dish that brings the natural flavors of spring to the table. The tender baby potatoes are roasted with lemon, garlic, and fresh dill, offering a zesty and herbaceous flavor that complements any spring meal. The lemon’s acidity pairs beautifully with the creamy texture of the potatoes, while the dill adds a fragrant, savory note. This dish is quick to prepare and makes a wonderful accompaniment to roasted meats or fresh salads.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved potatoes with olive oil, lemon juice and zest, garlic, salt, and pepper.
3. Arrange the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender, stirring once or twice during roasting.
4. Remove from the oven and toss with fresh dill.
5. Serve warm as a side dish.

Roasted Spring Potatoes with Lemon and Dill is a simple yet flavorful side dish that celebrates the fresh flavors of spring. The zesty lemon brightens the potatoes, while the dill adds a burst of herbaceous flavor. This dish is perfect for pairing with grilled meats, roasted chicken, or fresh salads, making it a versatile addition to any spring meal. Its ease of preparation and vibrant flavors make it a go-to recipe for busy spring days.

Roasted Spring Asparagus with Parmesan and Lemon

Roasted Spring Asparagus with Parmesan and Lemon is a fresh and flavorful dish that celebrates the peak of asparagus season. The asparagus is roasted until tender and slightly caramelized, then topped with a sprinkle of Parmesan cheese and a zesty squeeze of lemon. This side dish is not only simple to prepare but also bursts with vibrant spring flavors. It’s the perfect accompaniment to any spring meal, whether you’re serving it alongside grilled meats or adding it to a salad.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the asparagus on a baking sheet and drizzle with olive oil. Toss to coat evenly, then season with salt and pepper.
3. Roast the asparagus for 15-20 minutes, or until the asparagus is tender and slightly crispy on the edges.
4. Remove the asparagus from the oven and sprinkle with grated Parmesan cheese.
5. Drizzle with lemon juice and sprinkle with lemon zest. Garnish with fresh parsley if desired.
6. Serve immediately as a side dish.

Roasted Spring Asparagus with Parmesan and Lemon is a bright and flavorful dish that’s perfect for celebrating the fresh flavors of the season. The crisp-tender asparagus pairs beautifully with the salty richness of Parmesan and the refreshing zest of lemon. This dish is a great way to elevate any spring meal with minimal effort and maximum flavor. Whether served alongside a roast or as a simple appetizer, it’s sure to be a crowd-pleaser.

Roasted Spring Vegetables with Balsamic Glaze

Roasted Spring Vegetables with Balsamic Glaze is a colorful and satisfying side dish that brings together the best of spring produce. A mix of carrots, radishes, and baby potatoes is roasted to tender perfection, then drizzled with a tangy balsamic glaze. The balsamic vinegar enhances the natural sweetness of the vegetables, creating a balanced and flavorful side dish. Perfect for pairing with any main course, this dish is not only easy to make but also full of vibrant flavors that brighten up any meal.

Ingredients:

• 1 lb baby carrots, peeled
• 1 lb baby potatoes, halved
• 1 cup radishes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Arrange the carrots, potatoes, and radishes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast for 25-30 minutes, or until the vegetables are tender and golden, stirring once or twice during roasting.
4. While the vegetables roast, make the balsamic glaze by combining the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, until it thickens slightly.
5. Remove the vegetables from the oven and drizzle with the balsamic glaze.
6. Sprinkle with fresh thyme before serving.

Roasted Spring Vegetables with Balsamic Glaze is a perfect way to celebrate the season’s harvest with a dish that’s both simple and sophisticated. The tangy-sweet balsamic glaze enhances the natural flavors of the roasted vegetables, while the thyme adds an herbaceous depth. This dish is an excellent side for any protein, from grilled meats to roasted chicken, and is sure to be a favorite at your spring dinner table.

Roasted Spring Cauliflower with Garlic and Paprika

Roasted Spring Cauliflower with Garlic and Paprika is a savory and slightly smoky side dish that’s easy to prepare and packed with flavor. The cauliflower is roasted until golden brown, then seasoned with a fragrant blend of garlic and paprika. The result is a crispy, tender dish with a rich, earthy taste that’s perfect for pairing with grilled meats or serving as a vegetarian main. This dish is simple enough for weeknight dinners but impressive enough for any special occasion.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, garlic, paprika, salt, and pepper, making sure they’re evenly coated.
3. Arrange the cauliflower in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the cauliflower is golden and crispy on the edges, flipping halfway through.
5. Remove from the oven and garnish with fresh parsley, if desired.
6. Serve warm as a side dish.

Roasted Spring Cauliflower with Garlic and Paprika is a simple yet flavorful dish that elevates the humble cauliflower to new heights. The smoky paprika and fragrant garlic add depth to the cauliflower, while roasting brings out its natural sweetness and creates a crispy texture. This dish is versatile enough to complement a variety of main courses, and its easy preparation makes it perfect for busy spring evenings. Whether served alongside a roast or enjoyed on its own, it’s sure to become a go-to favorite.

Roasted Spring Chicken with Lemon and Herbs

Roasted Spring Chicken with Lemon and Herbs is a succulent, aromatic dish that brings out the best of spring’s fresh flavors. The chicken is roasted with lemon slices, fresh rosemary, thyme, and garlic, creating a fragrant, golden-brown skin that locks in moisture. The herbs provide an earthy, fragrant contrast to the brightness of lemon, while the slow roasting ensures the chicken is tender and juicy. This recipe is perfect for a spring dinner, offering a simple yet elegant way to enjoy a flavorful roast chicken.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons, sliced
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup white wine or chicken broth (for the roasting pan)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and rub it with olive oil. Season generously with salt and pepper inside and out.
3. Stuff the cavity of the chicken with lemon slices, garlic, rosemary, and thyme.
4. Place the chicken breast-side up on a roasting pan or baking sheet. Arrange any remaining lemon slices and herbs around the chicken.
5. Pour the white wine or chicken broth into the bottom of the pan.
6. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. Let the chicken rest for 10 minutes before carving.

Roasted Spring Chicken with Lemon and Herbs is a classic dish that highlights the fresh flavors of spring. The zesty lemon and fragrant herbs elevate the natural taste of the chicken, while the roasting process locks in all the juiciness and flavor. This recipe is an easy way to prepare a deliciously tender chicken, perfect for family dinners or special occasions. Serve it alongside roasted vegetables or a light salad for a satisfying meal that celebrates the season.

Roasted Spring Leeks and Potatoes with Mustard Vinaigrette

Roasted Spring Leeks and Potatoes with Mustard Vinaigrette is a fresh and tangy side dish that pairs the sweetness of leeks with the heartiness of baby potatoes. Roasting these ingredients brings out their natural flavors, while the mustard vinaigrette adds a zesty kick and a touch of sharpness to balance the sweetness. This dish is ideal for any spring meal and works wonderfully alongside grilled meats or as part of a larger spread for brunch or a light dinner.

Ingredients:

• 1 lb baby potatoes, halved
• 2 large leeks, cleaned and sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp olive oil (for the vinaigrette)
• 1 tsp honey
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the baby potatoes and leeks with olive oil, salt, and pepper, ensuring they are well-coated.
3. Spread the potatoes and leeks on a baking sheet in a single layer.
4. Roast for 25-30 minutes, or until the potatoes are tender and golden, and the leeks are slightly caramelized. Stir halfway through for even roasting.
5. While the vegetables roast, prepare the mustard vinaigrette by whisking together Dijon mustard, vinegar, olive oil, honey, salt, and pepper in a small bowl.
6. Once the vegetables are done, drizzle with the mustard vinaigrette and toss to combine.
7. Garnish with fresh parsley, if desired, and serve warm.

Roasted Spring Leeks and Potatoes with Mustard Vinaigrette is a perfect side dish that highlights the fresh, earthy flavors of spring. The roasted vegetables are complemented by a tangy mustard vinaigrette, which adds a zesty sharpness that balances the sweetness of the leeks and the richness of the potatoes. This dish is versatile, pairing well with grilled fish, roast chicken, or even as a standalone vegetarian meal. It’s a simple, flavorful way to bring a burst of spring to your table.

Roasted Spring Carrots with Honey and Thyme

Roasted Spring Carrots with Honey and Thyme is a sweet and savory side dish that celebrates the tender, vibrant carrots of spring. The carrots are roasted to perfection with a drizzle of honey, enhancing their natural sweetness. Fresh thyme adds an earthy, aromatic flavor, making this dish a perfect complement to any main course. This recipe is easy to prepare and full of vibrant spring flavors, making it a great addition to your seasonal meals.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots with olive oil, honey, thyme, salt, and pepper until they are well-coated.
3. Arrange the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the carrots are tender and golden, flipping them halfway through.
5. Once roasted, remove from the oven and drizzle with a little extra honey, if desired.
6. Serve warm as a side dish.

Roasted Spring Carrots with Honey and Thyme is a delightful side dish that brings out the natural sweetness of spring carrots while adding depth and flavor with the aromatic thyme and honey. This simple recipe is not only easy to make but also packed with fresh, vibrant flavors that will complement a variety of main courses. It’s a perfect addition to any spring gathering or family meal, offering a delicious way to celebrate the season’s produce.

Note: More recipes are coming soon!