A simple mix of roasted vegetables is hard to beat, and a drizzle of creamy lemon dressing amps up the flavor.
Roasted Spring Veggies with Creamy Herb Dressing
Makes 6 to 8 servings
Ingredients
- ½ pound asparagus, cut diagonally into 2-inch pieces
- ½ pound Brussels sprouts, trimmed and halved lengthwise
- ½ pound multicolored carrots, peeled and cut diagonally into ½-inch pieces
- ½ red onion, halved lengthwise and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Creamy Herb Dressing (recipe follows)
Creamy Herb Dressing
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh rosemary
- 1 tablespoon water
- 1 tablespoon whole-grain mustard
- 1½ teaspoons light brown sugar
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375˚.
- In a large bowl, toss together asparagus, Brussels sprouts, carrots, onion, olive oil, salt, and pepper, tossing to coat. Spread vegetables in a single layer on a 14-inch cast-iron baking pan.
- Bake until vegetables are tender and browned, 30 to 35 minutes. Serve with Creamy Herb Dressing.
Creamy Herb Dressing
- In a medium bowl, whisk together all ingredients until well combined. Cover and refrigerate for up to 2 weeks.
