Pin It A fresh, vibrant medley of garden vegetables roasted with delicate herbs and finished with tender greens and foraged fern tips. This elegant side dish celebrates spring flavors and brings a woodland touch to your table.
This recipe has become my go-to spring side because it brightens any meal with its colorful presentation and delicate herb flavors.
Ingredients
- Vegetables: 1 medium zucchini sliced into rounds 1 medium yellow squash sliced into rounds 1 cup baby carrots halved lengthwise 1 cup baby potatoes halved 1 small red onion cut into wedges 1 cup asparagus tips trimmed 1 cup broccolini trimmed 1 cup fiddlehead ferns or young fern tips well cleaned see Notes
- Herbs & Flavorings: 2 tbsp fresh parsley chopped 2 tbsp fresh chives chopped 1 tbsp fresh tarragon chopped 1 tbsp fresh dill chopped 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp lemon zest ½ tsp sea salt ¼ tsp freshly ground black pepper
- Garnish: 1 cup baby greens arugula spinach or mixed spring greens Edible flowers optional
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C) Line a large baking sheet with parchment paper
- Combine Vegetables:
- In a large mixing bowl combine zucchini squash carrots potatoes red onion asparagus broccolini and cleaned fern tips
- Season Vegetables:
- Drizzle the vegetables with olive oil then sprinkle with sea salt and black pepper Toss to coat evenly
- Arrange on Baking Sheet:
- Spread the vegetables in a single layer on the prepared baking sheet
- Roast:
- Roast for 20 30 minutes stirring halfway through until vegetables are golden and tender
- Toss with Herbs:
- Remove from the oven Immediately toss with chopped herbs lemon zest and lemon juice
- Arrange for Serving:
- Arrange roasted vegetables on a serving platter Top with baby greens and edible flowers if using
- Serve:
- Serve warm or at room temperature
Pin It This dish is perfect for family gatherings where seasonal freshness is celebrated with every bite.
Serving Suggestions
Serve as a side dish or atop grains for a light main course. Pairs well with a dry white wine such as Sauvignon Blanc.
Required Tools
Large baking sheet parchment paper large mixing bowl chefs knife cutting board tongs or spoon
Nutritional Information
Per serving: 140 calories 7 g total fat 18 g carbohydrates 3 g protein
Pin It The final platter offers a beautiful harmony of flavors and textures perfect for any seasonally inspired meal.
Recipe Questions & Answers
- → How do I prepare fiddlehead fern tips safely?
Blanch fiddlehead fern tips in boiling water for 2 minutes before roasting to remove bitterness and ensure safety.
- → Can I substitute other vegetables in this dish?
Yes, seasonal options like radishes or snap peas can be used depending on availability and preference.
- → What herbs complement the roasted vegetables?
Fresh parsley, chives, tarragon, and dill offer delicate, fresh notes that enhance the roasted flavors.
- → What is the best way to serve this vegetable medley?
Serve warm or at room temperature, garnished with baby greens and optional edible flowers for an elegant presentation.
- → Does this dish pair well with any beverages?
It pairs nicely with dry white wines such as Sauvignon Blanc, which complement the fresh herbal flavors.