Save to Pinterest 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 dish quickly became a favorite in my home because it combines freshness with simplicity and a touch of wild green flavor that everyone loves.
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.
- Plate:
- Arrange roasted vegetables on a serving platter. Top with baby greens and edible flowers if using.
- Serve:
- Serve warm or at room temperature.
Save to Pinterest This platter brings family and friends together. The fresh crisp vegetables paired with herbs remind us of outdoor meals on spring afternoons.
Required Tools
Large baking sheet, Parchment paper, Large mixing bowl, Chefs knife, Cutting board, Tongs or spoon
Allergen Information
Contains no common allergens. If using foraged fern tips, ensure correct identification and thorough cleaning.
Nutritional Information
Calories 140, Total Fat 7 g, Carbohydrates 18 g, Protein 3 g per serving
Save to Pinterest Enjoy this fresh and vibrant roasted vegetable platter as a perfect side or light main. It brings the essence of spring to your table effortlessly.
Frequently Asked Questions
- → How should fiddlehead ferns be prepared before cooking?
Blanch fiddlehead ferns in boiling water for 2 minutes to remove bitterness and ensure safety before roasting.
- → Can other vegetables be used in this medley?
Yes, seasonal vegetables like radishes or snap peas can be substituted to suit taste and availability.
- → What herbs complement the roasted vegetables?
Fresh parsley, chives, tarragon, and dill add delicate, fresh flavors that enhance the roasted vegetables.
- → How should the vegetables be arranged for roasting?
Spread them in a single layer on a parchment-lined baking sheet for even roasting and caramelization.
- → What is a suggested pairing for this vegetable platter?
A dry white wine such as Sauvignon Blanc pairs well, balancing the fresh and earthy tones of the dish.