Roasted Spring Vegetables with Potatoes, Radish & Carrots

Written by Dietitian & Mom: Elis Halenko

A simple, feel-good side that brings out the best in seasonal veggies.

There’s something deeply satisfying about tossing fresh vegetables in olive oil, seasoning them just right, and letting the oven do its magic. This Roasted Spring Vegetable Medley with mini potatoes, radishes, and carrots is one of those set-it-and-forget-it recipes I make on repeat.

It’s the kind of side dish that feels rustic, cozy, and healthy without trying too hard. Radishes mellow and sweeten in the oven, potatoes get golden and creamy, and the carrots? Caramelized perfection. Finished with a handful of chopped parsley and a little flaky salt, this dish works with everything—roasted chicken, baked fish, or even tossed into a grain bowl.

Why You’ll Love This Roast:

Naturally gluten-free, plant-based, and loaded with fiber
Highlights seasonal produce with minimal prep
The oven brings out natural sweetness and depth in every veggie
Perfect for batch cooking, meal prep, or a holiday side
Looks beautiful on a plate with minimal effort

Ingredients (Serves 4)

1 lb mini potatoes, halved if large
1 bunch radishes, halved or quartered
A bunch of carrots, peeled and sliced into sticks
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
Handful of fresh parsley, chopped
Optional: pinch of chili flakes or lemon zest for brightness

Instructions:

1. Preheat the Oven

Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prep the Veggies

Wash and dry the potatoes, radishes, and carrots. Cut into similar-sized pieces for even cooking.

3. Toss & Roast

Place veggies in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer on the baking sheet.

Roast for 30–35 minutes, flipping once halfway, until golden brown and fork-tender.

4. Finish & Serve

Remove from the oven and toss with chopped parsley. Optional: top with a pinch of chili flakes, lemon zest, or crumbled feta for a flavor boost.

Serve warm as a side, or at room temp in a salad or grain bowl.

Dietitian Notes

This dish checks the boxes for blood sugar balance and digestive health:

Potatoes = resistant starch (especially when cooled!)
Radishes = support liver detox and digestion
Carrots = high in beta carotene for skin and eye health
Olive oil = healthy fats to help absorb nutrients

💡 Leftovers? Add a poached egg for brunch or toss into quinoa with a spoonful of tahini.

Tips & Customizations

Use baby heirloom carrots for an extra pop of color
Add sliced onion or garlic cloves for depth
Make it a meal with chickpeas, chicken, or a fried egg on top
Want crunch? Toss with toasted seeds or nuts just before serving

Make It? Tag Me!

If you try this roasted veggie combo, tag me on Instagram @thefoodstylistrd!
Whether you’re plating it up for dinner or tossing it into meal prep containers, I’d love to see how you make it yours 💛