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 roasted vegetable platter has become a favorite spring side for our family gatherings. The blend of herbs and the unique addition of fern tips always impress guests.
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
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Vegetables:
- In a large mixing bowl, combine zucchini, squash, carrots, potatoes, red onion, asparagus, broccolini, and cleaned fern tips.
- Season Vegetables:
- Drizzle the vegetables with olive oil then sprinkle with sea salt and black pepper. Toss to coat evenly.
- Arrange on Baking Sheet:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast Vegetables:
- Roast for 20 30 minutes stirring halfway through until vegetables are golden and tender.
- Finish with Herbs:
- Remove from the oven. Immediately toss with chopped herbs lemon zest and lemon juice.
- Garnish:
- Arrange roasted vegetables on a serving platter. Top with baby greens and edible flowers if using.
- Serve:
- Serve warm or at room temperature.
Pin it Our family loves gathering around this platter during spring celebrations it not only looks beautiful on the table but brings everyone together over fresh tastes from the garden.
Serving Suggestions
Serve this vegetable platter as a side or atop grains for a light main course. It pairs wonderfully with a dry white wine such as Sauvignon Blanc.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the vegetables.
Variations
Try adding seasonal vegetables like radishes or snap peas for variation. Experiment with different fresh herbs to suit your taste preferences.
Pin it 
This roasted vegetable platter is the perfect fresh and elegant addition to your spring table enjoy the seasonal flavors and vibrant colors.
Recipe Questions & Answers
- → What are fiddlehead ferns and how should they be prepared?
Fiddlehead ferns are young, curled fern tips with a delicate, slightly nutty flavor. They should be thoroughly cleaned and blanched in boiling water for 2 minutes before roasting to remove bitterness and ensure safety.
- → Can I substitute other vegetables for those listed?
Yes, seasonal vegetables like radishes, snap peas, or other mild-flavored produce can be used as alternatives, depending on availability and preference.
- → How do the fresh herbs affect the flavor?
Fresh parsley, chives, tarragon, and dill add bright, aromatic notes that complement the roasted vegetables and enhance the overall freshness of the dish.
- → What is the best way to serve this vegetable platter?
This dish can be served warm or at room temperature as a side or paired with grains for a light main course. It also pairs well with dry white wines like Sauvignon Blanc.
- → Are there any allergen concerns with this dish?
There are no common allergens present. However, ensure fiddlehead ferns are properly cleaned and identified if foraged.