Simple Roasted Vegetables with Herb Sauce
The title says it all: Sheet Pan Simple Roasted Vegetables with Herb Sauce. This can be easily made as a side dish or as a healthy appetizer. For the simple and truly tasty sauce, I’m using my favorite ingredients: fresh herbs.
Spring is just around the corner and I’m already seeing in-season veggies in the grocery stores and farmers markets. For this recipe, I chose 4 of my favorite vegetables – asparagus, leeks, cauliflower and carrots. Of course, you can use a selection of your own 4 favorites as there are so many choices.
The herb sauce for the vegetables is vegan/plant-based, gluten-free and dairy-free and can be used as a dip, marinade or served over chicken or fish.
The beauty of a dish like this is that it is interchangeable when it comes to the vegetables. This way you can use fall/winter or spring/summer vegetables because the sauce will bring out the true flavor of the veggies, no matter which ones you choose!
I always say roasting vegetables is the best way to bring out their natural sweetness and the tip to getting them all to cook at the same rate is cutting them all the same size. Before roasting,
the vegetables get simple seasoning with oil and salt
No! If you cover them, they will steam and not roast and there goes all that extra flavor.
I would say all of them. Basil, rosemary, mint, tarragon; the list is almost endless.
Any light colored oil because they have a higher smoking temperature (which means they can withstand more heat without smoking). Vegetable, canola and grapeseed are all good choices.
The sauce can be made all year round because of the herbs that are used – basil, mint and chives are available 365 days of the year. With well-rounded flavors and a little sweetness from fresh dates and a tangy freshness from fresh lemon juice and zest, this sauce is so versatile you can also serve it over chicken or fish.
More Vegetable Recipes:
- Curry Vegetable Quinoa
- Grilled Summer Vegetable Panini
- 20 Minute Vegetable Fried Rice
- Grilled Vegetable Sun-Dried Tomato Pesto Pasta
If you’ve made these Simply Roasted Vegetables with Herb Sauce, or any other recipe, please leave a comment. I love to hear from my readers.
Simple Roasted Vegetables with Herb Sauce
Video
Ingredients
For the vegetables:
- ½ pound (227 grams) asparagus, chopped into bite-size pieces
- 1 large or 2 medium leeks large leek, Trim the dark green tops and roots. Halve the leeks lengthwise and rinse thoroughly between the layers to remove grit. Cut into 3-inch lengths and roast cut-side down
- ½ pound (227 grams) cauliflower, chopped into bite-size pieces
- 3 medium carrots, peel and cut into 3-inch lengths, then slice them in half lengthwise to speed up roasting
- Vegetable oil
- Salt & pepper
For the sauce:
- ½ cup (10 grams) cup fresh parsley
- ½ cup (10 grams) fresh basil
- ¼ cup (5 grams) fresh mint
- 4 tablespoons chives
- 2 pitted dates
- Juice and zest of 1 lemon
- ¼ teaspoon salt
- Small pinch ground black pepper
- ¼ cup olive oil
Instructions
- Preheat oven to 400°F/200°C.
Roast the vegetables:
- Spread the vegetables onto 2 large baking sheets. Drizzle with vegetable oil, salt and pepper. Use your hands to coat well and spread into an even layer. Roast for 20 minutes or until the carrots are tender.
While the vegetables roast, make the sauce:
- Add the parsley, basil, mint, chives, lemon juice, zest, dates, salt, pepper and oil to a blender. Blend until it resembles salad dressing. If it is too thick and chunky, add a small amount of water at a time until you reach a smooth consistency. Taste for seasoning, set aside. (This can me made a day in advance).
- When the vegetables are tender, remove from the oven and serve immediately with the sauce.
I tried this recipe and I have never roasted asparagus before and I love it and the sauce is delicious. I had leftover sauce and served it over salmon the next day. A keeper for sure.
I have used the sauce on salmon too, it’s delicious.
hello
I love the sauce. I used it for shrimp
Great idea, I’ll have to try this.