Roasted Spring Vegetables with Mint and Meyer Lemon Dressing Recipe
Roasted spring vegetables with mint and meyer lemon dressing is a beautiful and tasty way to highlight seasonal produce!
It’s finally Spring! Except if you’re here in Columbia...then it’s actually kinda, sorta summer.
I’m not sure what happened, but the temperature basically went from the 30s and 40s to the 90s in about two weeks, skipping spring entirely. Obviously we still got the insane amounts of pollen typical to this area. And massive afternoon thunderstorms that seem to be timed to start exactly 2 minutes before I have to leave the house.
Oh well. At least we have spring produce.
This recipe for roasted spring vegetables with mint and meyer lemon dressing is packed with everything I love about the season. Radishes and asparagus are two of my favorite vegetables to get in season at the farmers market, and they just look so pretty together on the plate! Roasting these spring vegetables gives them a sweet flavor that pairs perfectly with the bright and herbaceous mint and meyer lemon dressing.
I’m sure most of y’all reading this have had roasted asparagus, but roasted radishes might be new to you. I’ve been obsessing over roasted radishes ever since I saw this article on The Kitchn. When The Kitchn tells you there’s a roasted vegetable that’s missing from your life – you listen. I love raw radishes in spring salads or on toasted sourdough with a thick layer of butter and a sprinkle of sea salt, but I honestly never thought about cooking them. Roasting radishes mellows their peppery bite and turns it sweet and tender. It’s like a totally different vegetable!
This roasted spring vegetable recipe makes more mint and meyer lemon dressing than you'll need, and you'll still wish you doubled the recipe! It’s delicious as a salad dressing, drizzled over grilled shrimp or fish, or as a dip for raw crudités. You can even freeze extra dressing if you like.
How to Serve Roasted Spring Vegetables with Mint and Meyer Lemon Dressing
This recipe for roasted spring vegetables is lovely as a seasonal side dish, but here’s a few more specific ideas for serving:
Serve it with simply grilled chicken or shrimp and crusty bread.
Pair it with a simple pasta dish, like my summer squash pasta or this pistachio pesto pasta.
Enjoy it with a crispy skin, pan-seared salmon filet and boiled new potatoes tossed with butter and herbs.
Serve the roasted spring vegetables over a bed of farro, drizzle with the mint and meyer lemon dressing and sprinkle with a bit of goat cheese to turn it into a grain bowl.
Chop up the leftovers and toss with dressing to make a spring pasta salad.
This roasted spring vegetables recipe, images and text has been updated to give you the best possible content.
Roasted Spring Vegetables with Mint and Meyer Lemon Dressing
Ingredients
1 bunch asparagus, woody ends snapped off
8 ounces radishes, halved
1 tablespoon extra virgin olive oil
Pesto:
1/2 cup packed mint leaves
Juice of 1 large meyer lemon
1/4 cup extra-virgin olive oil
1/4 cup toasted walnuts
Instructions
Preheat oven to 400 degrees. Toss the asparagus and radish with olive oil, season with salt and black pepper in a large bowl and spread evenly on a large baking sheet. Roast for 20 minutes until tender and lightly golden, tossing halfway.
While the vegetables are roasting, blend mint, lemon juice, olive oil and walnuts in a food processor. Season with salt to taste.
Serve roasted vegetables drizzled with mint dressing.
If you like this recipe for roasted spring vegetables, you might also like:
Za’atar Roasted Cauliflower with Golden Raisins and Mint
Grilled Spring Vegetables with Miso-Lime Dressing
Roasted Green Beans and Cremini Mushrooms with Herbed Breadcrumbs
