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Roasted Spring Vegetables with Green Goddess Dressing

By April 26, 2019
Yields4 Servings
Ingredients for Roasted Spring Vegetables
 1 bunch radishes, halved
 1 head cauliflower, cut into florets
 1 bunch asparagus, cut into 2" pieces
 ½ lb heirloom carrots, peeled and halved
 1 cup heirloom carrots, peeled and halved
 3 tbsp extra virgin olive oil
 ½ tsp sea salt
 ¼ tsp freshly ground pepper
Ingredients for Green Goddess Dressing
 1 avocado
 1 bunch dill, roughly chopped
 1 bunch parsley, roughly chopped
 Juice of 2 limes
 2 garlic cloves, chopped
 3 tbsp apple cider vinegar (Braggs is my favorite)
  cup extra virgin olive oil
 ½ tsp sea salt
 ½ tsp freshly ground pepper
 Water, if necessary for consistency
Ingredients for Sole
 6 pieces sole
 1 tbsp extra virgin olive oil
 Lemon Pepper Seasoning
1

Preheat oven to 425. Cover two sheet pans with parchment paper.

2

On sheet pan, place all vegetables evenly, except peas, and drizzle evoo on top. Sprinkle with sea salt and pepper and mix together.

3

In the oven, roast for about 35-40 minutes, or until vegetables are tender and a fork inserts easily.

4

In a food processor, add all dressing ingredients. Blend until smooth and add water as necessary for consistency.

5

On the other sheet pan, lay sole in one layer. Drizzle with evoo and sprinkle with lemon-pepper seasoning.

6

As soon as vegetables are removed from oven, sprinkle peas on top so they are heated through from the hot vegetables.

7

Place vegetables on plate first, then dressing and top with sole. Enjoy!

 

Ingredients

Ingredients for Roasted Spring Vegetables
 1 bunch radishes, halved
 1 head cauliflower, cut into florets
 1 bunch asparagus, cut into 2" pieces
 ½ lb heirloom carrots, peeled and halved
 1 cup heirloom carrots, peeled and halved
 3 tbsp extra virgin olive oil
 ½ tsp sea salt
 ¼ tsp freshly ground pepper
Ingredients for Green Goddess Dressing
 1 avocado
 1 bunch dill, roughly chopped
 1 bunch parsley, roughly chopped
 Juice of 2 limes
 2 garlic cloves, chopped
 3 tbsp apple cider vinegar (Braggs is my favorite)
  cup extra virgin olive oil
 ½ tsp sea salt
 ½ tsp freshly ground pepper
 Water, if necessary for consistency
Ingredients for Sole
 6 pieces sole
 1 tbsp extra virgin olive oil
 Lemon Pepper Seasoning

Directions

1

Preheat oven to 425. Cover two sheet pans with parchment paper.

2

On sheet pan, place all vegetables evenly, except peas, and drizzle evoo on top. Sprinkle with sea salt and pepper and mix together.

3

In the oven, roast for about 35-40 minutes, or until vegetables are tender and a fork inserts easily.

4

In a food processor, add all dressing ingredients. Blend until smooth and add water as necessary for consistency.

5

On the other sheet pan, lay sole in one layer. Drizzle with evoo and sprinkle with lemon-pepper seasoning.

6

As soon as vegetables are removed from oven, sprinkle peas on top so they are heated through from the hot vegetables.

7

Place vegetables on plate first, then dressing and top with sole. Enjoy!

Roasted Spring Vegetables with Green Goddess Dressing

Anndrea Yetter

Author Anndrea Yetter

More posts by Anndrea Yetter

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