Save Pin 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 vegetable platter quickly became my go-to side dish for spring gatherings. The combination of herbs and roasted vegetables brings a delightful freshness every time I make it.
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 the 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 vegetables:
- 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 the dish:
- Arrange roasted vegetables on a serving platter. Top with baby greens and edible flowers if using.
- Serve:
- Serve warm or at room temperature.
Save Pin My family always looks forward to this dish at spring dinners. It reminds us of walks through the forest and the freshness of the season.
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 Pin This roasted vegetable platter is a perfect, healthy side to complement any meal and impress your guests.
Questions & Answers
- → How should fern tips be prepared before roasting?
Blanch fern tips 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 preference.
- → What herbs complement the roasted vegetables?
Fresh parsley, chives, tarragon, and dill provide a delicate, fresh flavor that enhances the vegetables.
- → How are the vegetables seasoned?
The medley is drizzled with olive oil, sprinkled with sea salt and black pepper, and finished with lemon zest and juice.
- → What is the ideal serving suggestion?
Serve warm or at room temperature, garnished with baby greens and edible flowers for an elegant presentation.
- → Which wines pair well with this dish?
A dry white wine like Sauvignon Blanc complements the fresh, herbal flavors beautifully.