# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into rounds
02 - 1 medium yellow squash, sliced into rounds
03 - 1 cup baby carrots, halved lengthwise
04 - 1 cup baby potatoes, halved
05 - 1 small red onion, cut into wedges
06 - 1 cup asparagus tips, trimmed
07 - 1 cup broccolini, trimmed
08 - 1 cup fiddlehead ferns or young fern tips, well cleaned
→ Herbs & Flavorings
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh tarragon, chopped
12 - 1 tablespoon fresh dill, chopped
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon lemon juice
15 - 1 teaspoon lemon zest
16 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper
→ Garnish
18 - 1 cup baby greens (arugula, spinach, or mixed spring greens)
19 - Edible flowers, optional
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine zucchini, yellow squash, baby carrots, baby potatoes, red onion, asparagus tips, broccolini, and cleaned fern tips.
03 - Drizzle the vegetables with olive oil, then sprinkle with sea salt and black pepper. Toss to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 to 30 minutes, stirring halfway through, until vegetables are golden and tender.
05 - Remove the roasted vegetables from the oven. Immediately toss with chopped parsley, chives, tarragon, dill, lemon zest, and lemon juice.
06 - Arrange the roasted vegetables on a serving platter. Top with baby greens and edible flowers if desired. Serve warm or at room temperature.
