Sweet & Savory Pepper Jam–Glazed Spring Vegetables 🌷

Sweet & Savory Pepper Jam–Glazed Spring Vegetables 🌷

Ingredients

1 lb rainbow carrots, peeled and cut lengthwise

1 lb baby potatoes, halved

1 cup sugar snap peas, trimmed

3 tbsp olive oil

¼ cup Rollicking Buckaroo Pepper Jam

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp fresh lemon zest

Salt and cracked black pepper, to taste

Fresh herbs for finishing (parsley, dill, or chives)

Instructions

Preheat oven to 425°F and line a large baking sheet.

Toss carrots and potatoes with olive oil, salt, and pepper; roast for 20 minutes until just tender.

Whisk pepper jam, Dijon, vinegar, and lemon zest until smooth.

Add snap peas to the pan, drizzle everything with the pepper jam glaze, and toss gently.

Return to oven for 10–12 minutes, until vegetables are caramelized and glossy.

Transfer to a serving platter and finish with fresh herbs and cracked pepper.

Why it works

Sweet heat from the pepper jam balances the earthy vegetables, while bright spring colors make it a perfect Easter table side—delicious warm or at room temperature.