Welcome season with roasted spring veggies

Say goodbye to winter and put a spring in your step with green vegetables.

I’m not talking about the obvious choices of lettuce, spinach, collards, kale and other greens.

I’m thinking of fresh asparagus, sugar snap peas and Brussels sprouts. Each has a unique flavor that shines when in season and roasted, my preferred cooking method.

They also can be sautéed, grilled, steamed or blanched. With the first two techniques, keep a watchful eye to cook them until they are kissed by a complementary char. Go too long, and the char leaves an offputting burnt taste.

Steaming or blanching should be brief. Too much wet heat boils out the flavor and diminishes the vibrant color.

To have the effect of spring in full bloom, try the following recipe for roasting fresh asparagus, sugar snap peas and Brussels sprouts together on a sheet pan.

Sliced button mushrooms are added to the mix for some earthiness and textural contrast. Grated Parmesan brings in a complementary aroma and salty flavor.

For a pop of color and sweeter flavor, replace the mushrooms with a red bell pepper cut into 1-inch pieces.

A helpful step is cutting the vegetables to a uniform thickness for even doneness after cooking. Select asparagus stalks that are closer in thickness to the sugar snap peas. Depending on their size and thickness, the Brussels sprouts should be cut into thirds or quarters.

A common complaint about asparagus is that the end of the stem is tough and fibrous. A sure way to ensure removal of that portion of the stalk before cooking is to snap each stalk in two. Use one hand to grab the stem bottom and the other hand to hold the tip. Bend the asparagus until it snaps. Discard the lower part.

Try the roasted medley of bright, green vegetables with ham, beef steaks, salmon or other firm-fleshed fish.

LAURA GUTSCHKE/REPORTER-NEWS Greet spring with this recipe for roasted sugar snap peas, asparagus and brussels sprouts.