1-First Step: Preheat oven to 425 degrees Fahrenheit and line a baking tray with parchment paper. This helps your Roasted Spring Vegetables roast without sticking.

2-Second Step: Arrange the quartered new potatoes, cauliflower florets, and leek half moons on the tray in a single layer. Single layer cooking helps browning and keeps the vegetables crisp.

3-Third Step: Drizzle vegetables with 1-2 tablespoons avocado oil or olive oil. Season generously with sea salt and black pepper so the flavors stay bold after roasting.

4-Fourth Step: Roast for 25 minutes. This first roast time gives potatoes and cauliflower the caramelization they need.

5-Fifth Step: Add the asparagus pieces and toss them into the vegetable mix. Top with the thinly sliced lemon so the juices start working while everything finishes roasting.

6-Final Step: Return to the oven for another 10 minutes, then optionally garnish with chopped fresh herbs such as Italian parsley, fresh dill, spring onions, or fresh thyme. Serve hot for best texture.