Pin It A fresh, vibrant medley of garden vegetables roasted with delicate herbs and finished with tender greens and foraged fern tips. This elegant side dish celebrates spring flavors and brings a woodland touch to your table.
This recipe has become a favorite in my home for bringing fresh garden flavors to the table with minimal effort.
Ingredients
- Vegetables: 1 medium zucchini sliced into rounds, 1 medium yellow squash sliced into rounds, 1 cup baby carrots halved lengthwise, 1 cup baby potatoes halved, 1 small red onion cut into wedges, 1 cup asparagus tips trimmed, 1 cup broccolini trimmed, 1 cup fiddlehead ferns or young fern tips well cleaned
- Herbs & Flavorings: 2 tbsp fresh parsley chopped, 2 tbsp fresh chives chopped, 1 tbsp fresh tarragon chopped, 1 tbsp fresh dill chopped, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, ½ tsp sea salt, ¼ tsp freshly ground black pepper
- Garnish: 1 cup baby greens (arugula, spinach, or mixed spring greens), edible flowers optional
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C) Line a large baking sheet with parchment paper
- Combine vegetables:
- In a large mixing bowl combine zucchini squash carrots potatoes red onion asparagus broccolini and cleaned fern tips
- Season:
- Drizzle the vegetables with olive oil then sprinkle with sea salt and black pepper Toss to coat evenly
- Arrange:
- Spread the vegetables in a single layer on the prepared baking sheet
- Roast:
- Roast for 20 30 minutes stirring halfway through until vegetables are golden and tender
- Toss with herbs:
- Remove from the oven Immediately toss with chopped herbs lemon zest and lemon juice
- Plate:
- Arrange roasted vegetables on a serving platter Top with baby greens and edible flowers if using
- Serve:
- Serve warm or at room temperature
Pin It Gathering around this platter always brings back memories of springtime meals shared with family.
Required Tools
Large baking sheet parchment paper large mixing bowl chefs knife cutting board tongs or spoon
Allergen Information
Contains no common allergens If using foraged fern tips ensure correct identification and thorough cleaning
Nutritional Information
Calories 140 Total Fat 7 g Carbohydrates 18 g Protein 3 g
Pin It This roasted vegetable platter is sure to brighten any meal with its fresh flavors and beautiful presentation.
Recipe Questions & Answers
- → How should fiddlehead ferns be prepared before cooking?
Blanch fiddlehead ferns in boiling water for 2 minutes to remove bitterness and ensure safety before roasting.
- → Can other vegetables be substituted in this dish?
Yes, seasonal vegetables like radishes or snap peas can be used to suit your taste or availability.
- → What herbs are best to complement roasted vegetables?
Fresh parsley, chives, tarragon, and dill add brightness and earthiness that enhance roasted vegetable flavors.
- → What oven temperature is ideal for roasting these vegetables?
Roast at 425°F (220°C) to achieve golden, tender vegetables with a slight caramelization.
- → How can this dish be served for a main course?
Serve the roasted vegetable platter atop grains like quinoa or couscous for a light yet satisfying meal.
- → Which wine pairs well with these roasted vegetables?
A dry white wine such as Sauvignon Blanc complements the fresh herbs and roasted flavors nicely.