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Herb-Roasted Veggie Salad
A hearty mix of Brussels sprouts, broccoli, and carrots comes together in this warm vegetable salad. High-heat roasting caramelizes the edges of the vegetables to bring out their natural sweetness. A bright dressing made from fresh cilantro, mint, and lemon juice cuts through the richness of the olive oil. It works beautifully as a robust side dish for weeknight dinners or a standalone vegetarian main course.
Ingredients
- 1 pound broccoli florets
- 1 pound carrots, cut into 1-inch wedges
- ½ cup olive oil
- ½ plus ⅛ teaspoon salt
- 1 pound Brussels sprouts, trimmed and halved
- 3 medium shallots, sliced
- 1 cup fresh cilantro, finely chopped
- ½ cup fresh mint, finely chopped
- 3 tablespoons fresh lemon juice
Instructions
- 1Heat the oven to 450°F. Combine the broccoli florets, carrot wedges, one-quarter cup of olive oil, and one-half teaspoon of salt in a bowl. Spread the mixture evenly across a large rimmed baking sheet and roast for 10 minutes.
- 2Mix the halved Brussels sprouts and sliced shallots with the remaining one-quarter cup of olive oil and one-quarter teaspoon of salt. Spread these evenly on a second large rimmed baking sheet and place them in the oven alongside the first pan.
- 3Continue roasting all the vegetables for 20 minutes, stirring everything once at the halfway mark, until they are tender and deeply browned.
- 4Remove the pans from the oven and let the vegetables cool slightly.
- 5Combine the chopped cilantro, chopped mint, fresh lemon juice, and the remaining one-eighth teaspoon of salt in a small bowl.
- 6Transfer the warm roasted vegetables to a large serving bowl and toss them thoroughly with the fresh herb dressing.