Save 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 elegant side dish brings the freshness of spring and the woodland flavors that remind me of morning walks through the forest.
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.
- Prepare for Roasting:
- 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 Platter:
- Arrange roasted vegetables on a serving platter. Top with baby greens and edible flowers if using.
- Serve:
- Serve warm or at room temperature.
Save This recipe always brings smiles to our family dinner table and sparks conversations about nature and springtime foraging.
Serving Suggestions
Serve as a side dish or atop grains for a light main course paired beautifully 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.
Allergen Information
Contains no common allergens. If using foraged fern tips, ensure correct identification and thorough cleaning.
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Enjoy this fresh, herbaceous platter as a celebration of spring flavors and seasonal bounty.
Common Recipe 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 I substitute other vegetables in this dish?
Yes, seasonal vegetables like radishes or snap peas can be used to customize the medley according to availability.
- → What herbs complement the roasted vegetables best?
Fresh parsley, chives, tarragon, and dill combine to enhance the flavors and add brightness to the roasted vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive individuals.
- → What serving suggestions pair well with these roasted vegetables?
Serve warm or at room temperature as a side, or atop grains. It pairs nicely with dry white wines like Sauvignon Blanc.