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.

Pouring herb sauce over roasted asparagus

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.

Dipping a roasted carrot into a vibrant green herb sauce

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

Do you cover vegetables when roasting?

No! If you cover them, they will steam and not roast and there goes all that extra flavor.

What herbs go with vegetables?

I would say all of them. Basil, rosemary, mint, tarragon; the list is almost endless.

What oil is best for roasting vegetables?

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.

Asparagus, cauliflower, leeks and colorful carrots on a sheet pan freshly roasted

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:

 

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.

Yield: 4

Simple Roasted Vegetables with Herb Sauce

Drizzling a green herb sauce over fresh roasted asparagus and cauliflower

Seasonal vegetables are simply seasoned then roasted and served with a delicious herb sauce.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • For the vegetables:
  • 7 ounces (200 grams) asparagus
  • 6 1/2 ounces (185 grams) leeks
  • 9 ounces (255 grams) Cauliflower
  • 6 ounces (170 grams) carrots
  • Vegetable oil
  • Salt & pepper
  • For the sauce:
  • 1/2 cup (8 grams) fresh parsley
  • 1/2 cup (10 grams) fresh basil
  • 1/4 cup (5 grams) fresh mint
  • 4 tablespoons chives
  • 2 pitted dates
  • Juice and zest of 1 lemon
  • 1/4 teaspoon salt
  • Small pinch ground black pepper
  • 1/4 cup olive oil

Instructions

  1. Preheat oven to 400°F/200°C.
  2. 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.
  3. While the vegetables roast, make the sauce:
  4. 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).
  5. When the vegetables are tender, remove from the oven and serve immediately with the sauce.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 199Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 243mgCarbohydrates 13gFiber 1gSugar 10gProtein 1g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.