Roasted Spring Veggies with Creamy Herb Dressing


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
  • 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
  1. Preheat oven to 375˚.
  2. 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.
  3. Bake until vegetables are tender and browned, 30 to 35 minutes. Serve with Creamy Herb Dressing.
Creamy Herb Dressing
  1. In a medium bowl, whisk together all ingredients until well combined. Cover and refrigerate for up to 2 weeks.