Charred Golden Veg Medley (Printable)
Smoky golden vegetables roasted and finished with fresh herbs and lemon dressing.
# What You’ll Need:
→ Vegetables
01 - 2 medium golden beets, peeled and cut into 1-inch wedges
02 - 2 medium yellow carrots, peeled and sliced diagonally
03 - 1 yellow bell pepper, seeded and cut into thick strips
04 - 1 small head yellow cauliflower, cut into florets
05 - 1 small sweet potato, peeled and cubed
→ Seasoning
06 - 2 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
→ Dressing & Garnish
09 - 2 tablespoons extra virgin olive oil
10 - Zest and juice of 1 lemon
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, finely minced
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped
# How-To Steps:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the beets, carrots, bell pepper, cauliflower, and sweet potato with olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and edges are deeply golden and slightly charred.
05 - Meanwhile, whisk together the extra virgin olive oil, lemon zest and juice, honey (or maple syrup), and minced garlic in a small bowl.
06 - Transfer the roasted vegetables to a serving platter, drizzle with the lemon dressing, and sprinkle with fresh parsley and chives. Serve warm or at room temperature.
# Expert Advice:
01 -
- The colors alone will make everyone at the table pause and reach for their phones before eating
- Zero technique required but the results taste like you spent hours developing complex flavors
02 -
- Crowding the baking sheet is the fastest way to steam instead of roast so give those vegetables room
- Wait until the vegetables come out of the oven to add the dressing or the herbs will turn sad and wilted
03 -
- Do not skip the zest in the dressing because that aromatic oil carries so much flavor
- If the beets seem especially large, cut them smaller than everything else so they cook through