Save on 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 recipe was inspired by a spring walk in the forest picking fresh fern tips and herbs that complement roasted vegetables perfectly.
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 Vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast Vegetables:
- Roast for 2030 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.
- Serve:
- Arrange roasted vegetables on a serving platter Top with baby greens and edible flowers if using Serve warm or at room temperature.
Save on Pinterest This roasted vegetable platter is perfect for family gatherings as it brings wholesome flavors to the table everyone enjoys.
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 on Pinterest This roasted vegetable platter brings spring to your plate fresh vibrant and full of flavor.
Recipe Questions & Answers
- → How should I prepare fiddlehead fern tips?
Blanch fiddlehead fern tips in boiling water for 2 minutes before roasting to reduce bitterness and ensure they are safe to eat.
- → Can I substitute other vegetables?
Yes, seasonal vegetables like radishes or snap peas can be swapped in for variety without losing the dish's fresh profile.
- → What herbs complement these roasted vegetables?
Fresh parsley, chives, tarragon, and dill provide a delicate herbal note that pairs beautifully with the roasted vegetables.
- → Is this dish suitable for gluten-free diets?
Absolutely, this vegetable platter contains no gluten ingredients, making it a safe choice for gluten-free diets.
- → How can I serve this dish?
Serve the roasted vegetables warm or at room temperature, topped with baby greens and edible flowers for an elegant presentation.
- → What beverage pairs well with this platter?
A dry white wine, such as Sauvignon Blanc, complements the fresh and earthy flavors of the roasted vegetables and herbs.