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  • Roasted Vegetable Platter with Herb Sauce

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.⁣