Simple Roasted Vegetables with Herb Sauce
Seasonal vegetables are simply seasoned then roasted and served with a delicious herb sauce.
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.
Video
Nutrition
Serving: 1 | Calories: 199kcal | Carbohydrates: 13g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 243mg | Fiber: 1g | Sugar: 10g