Pin it 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 dish has become a spring favorite in my home. The blend of tender roasted vegetables and fresh herbs feels like a walk through the forest with every bite.
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
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a large mixing bowl, combine zucchini, squash, carrots, potatoes, red onion, asparagus, broccolini, and cleaned fern tips.
- Step 3:
- Drizzle the vegetables with olive oil then sprinkle with sea salt and black pepper. Toss to coat evenly.
- Step 4:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Step 5:
- Roast for 20 30 minutes stirring halfway through until vegetables are golden and tender.
- Step 6:
- Remove from the oven. Immediately toss with chopped herbs lemon zest and lemon juice.
- Step 7:
- Arrange roasted vegetables on a serving platter. Top with baby greens and edible flowers if using.
- Step 8:
- Serve warm or at room temperature.
Pin it This recipe brings my family together each spring to enjoy fresh seasonal flavors and to share stories of our foraging adventures.
Serving Suggestions
Serve as a side dish or atop grains for a light main course. Pairs well with a dry white wine such as Sauvignon Blanc.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve texture.
Variations
Try swapping in seasonal vegetables or adding nuts for crunch. Edible flowers can be omitted or replaced with fresh herbs.
Pin it 
This roasted platter is a celebration of spring and a versatile addition to your recipe collection.
Recipe Q&A
- → What are fiddlehead ferns and how should they be prepared?
Fiddlehead ferns are young, coiled fern shoots with a delicate, grassy flavor. They should be thoroughly cleaned and blanched in boiling water for 2 minutes before roasting to reduce bitterness and ensure safety.
- → Can other vegetables be substituted in this medley?
Yes, seasonal vegetables like radishes or snap peas can be used in place of or alongside the listed vegetables to customize flavors and textures.
- → How can I enhance the herbal flavor in the dish?
Use fresh herbs like parsley, chives, tarragon, and dill generously after roasting. Adding lemon zest and juice brightens and balances the roasted vegetal sweetness.
- → Is this dish suitable for special diets?
Yes, it caters well to vegetarian and gluten-free preferences, containing no common allergens, making it a versatile side option.
- → What serving suggestions complement this vegetable platter?
Serve warm or at room temperature alongside grains or a light main course. It pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc.