1-First Step: Preheat and Prepare Start by preheating the oven to 425º F and lining a baking tray with parchment paper. This helps prevent sticking and makes cleanup easy, ensuring your roasted spring vegetables roast evenly. Take a moment to wash and chop your ingredients, like quartering the potatoes and cutting the leeks, to get everything ready for roasting.

2-Second Step: Arrange and Season Next, arrange the quartered potatoes, cauliflower florets, and chopped leeks in a single layer on the tray. Drizzle them with 1 to 2 tablespoons of avocado or olive oil, then season generously with sea salt and black pepper. This step builds the base flavors, allowing the roasted spring vegetables to develop a delicious caramelized edge as they cook.

3-Third Step: Initial Roasting Roast the vegetables for 25 minutes, giving them time to soften and brown. Halfway through, you can stir them for even cooking, which helps achieve that perfect texture in your roasted spring vegetables. This phase focuses on the denser veggies, making sure they get tender without burning.

4-Fourth Step: Add and Continue Roasting After the first 25 minutes, add the asparagus pieces, toss everything together to mix the flavors, and top with thinly sliced lemon. Return to the oven for an additional 10 minutes, letting the quicker-cooking veggies join in. For variations, you could add other quick-cooking options like broccoli here, adapting for dietary preferences while keeping your roasted spring vegetables vibrant.

5-Final Step: Garnish and Serve Once done, remove from the oven and garnish with chopped fresh herbs if you like. Serve hot as a side with proteins or on its own for a nutritious meal, with a total prep time of 10 minutes and cooking of 35 minutes. This roasted spring vegetables recipe is versatile, so feel free to pair it with easy chicken spaghetti for a heartier option.