Recipes
Roasted
Vegetable Platter
with Herb Sauce
Recipes
Roasted
Vegetable Platter
with Herb Sauce
Serves 2: Assemble everything at once or save the second portion in a glass container in the fridge.
INGREDIENTS
- ¼ head cauliflower
- ½ cup Brussels sprouts, halved
- ½ sweet potato, sliced
- 2 carrots, halved lengthwise
- 1 parsnip, quartered lengthwise
- ¼ red onion,
- cut in half with the root still intact
- 1 tablespoon olive oil
- ½ teaspoon Sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 clove garlic
SAUCE
- 2 cups packed parsley leaves (2 bunches)
- ½ cup packed chives (2 bunches)
- 2 cloves garlic
- Juice of 2 lemons
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup olive oil
DIRECTIONS
- Preheat the oven to 400 F. Place the cut vegetables on a sheet pan and toss with a olive oil, salt, and pepper. Roast the vegetables for 20-25 minutes, stirring once, until fork tender and lightly browned. Remove the vegetables from the oven and grate a clove of garlic over the vegetables and toss to combine.
- Meanwhile, make the sauce. Add the parsley, chives, garlic, lemon juice, salt, and pepper to a blender. Turn it on low and stream in the olive oil, turning off and scraping down the sides as needed.
- Serve the vegetables with ⅓ cup of sauce on the side to dip in or drizzle over top.
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