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 recipe has become a seasonal favorite in my home, reminding me of peaceful walks through the forest and the joy of foraging.
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℉ (220℃). 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 Sheet:
- 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.
- Finish:
- 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 This dish often sparks conversations around our family table about nature and the memories tied to the forest.
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
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This roasted vegetable platter is a delightful way to celebrate seasonal flavors and share the taste of spring.
Recipe FAQs
- → How should I prepare fiddlehead ferns before roasting?
Blanch fiddlehead ferns in boiling water for 2 minutes to remove bitterness and ensure safety before roasting.
- → Can I substitute other vegetables in this platter?
Yes, seasonal vegetables like radishes or snap peas can be used to customize the medley based on availability and preference.
- → What herbs complement the roasted vegetables best?
Fresh parsley, chives, tarragon, and dill add bright, delicate flavors that enhance the natural sweetness of the vegetables.
- → Is this dish suitable for special diets?
Yes, it is naturally vegetarian and gluten-free, appealing to various dietary preferences.
- → How can I serve this herb and fern roasted vegetable platter?
Serve warm or at room temperature as a vibrant side dish or atop grains for a light main course. It pairs well with dry white wines like Sauvignon Blanc.