Roasted Spring Veggies


There something so special about creating complex flavors with minimal ingredients. This is a perfect example of how power in flavor of fresh quality foods does not require much cooking.

Serves 4 to 6


  • 1 pound assorted spring vegetables (such as carrots, asparagus, radishes, baby summer squashes, spring onions, or sugar snap peas), peeled as necessary and trimmed or cut into bite-sized pieces
  • 4 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper


  1. Preheat oven to 450° F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine vegetables, garlic and olive oil. Season with salt and pepper and toss to coat.
  4. Spread vegetables out in a single layer on baking sheet. Roast for 20 minutes, stir veggies around, then roast an additional 10-15 minutes, until veggies are tender, golden brown, and charred in spots.
  5. Serve warm or at room temperature.
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Dr. Anna Cabeca

Dr. Anna Cabeca

Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

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