Spring is just around the corner and I’m already seeing in-season veggies in the grocery stores and farmers markets. For this recipe, I chose 4 of my favorite vegetables – asparagus, leeks, cauliflower and carrots. Of course, you can use a selection of your own 4 favorites as there are so many choices. The herb sauce for the vegetables is vegan/plant-based, gluten-free and dairy-free and can be used as a dip, marinade or served over chicken or fish. The beauty of a dish like this is that it is interchangeable when it comes to the vegetables. This way you can use fall/winter or spring/summer vegetables because the sauce will bring out the true flavor of the veggies, no matter which ones you choose! I always say roasting vegetables is the best way to bring out their natural sweetness and the tip to getting them all to cook at the same rate is cutting them all the same size. Before roasting, the vegetables get simple seasoning with oil and salt The sauce can be made all year round because of the herbs that are used – basil, mint and chives are available 365 days of the year. With well-rounded flavors and a little sweetness from fresh dates and a tangy freshness from fresh lemon juice and zest, this sauce is so versatile you can also serve it over chicken or fish. More Vegetable Recipes:
Curry Vegetable Quinoa Grilled Summer Vegetable Panini 20 Minute Vegetable Fried Rice Grilled Vegetable Sun-Dried Tomato Pesto Pasta
If you’ve made these Simply Roasted Vegetables with Herb Sauce, or any other recipe, please leave a comment. I love to hear from my readers.
