Herbed Roasted Veggie Salad

Debbie Perez

Posted on July 07 2016

TOTAL TIME: 30-40 PREP: 10-15  LEVEL: Easy  SERVES: 8


  • 1 lb. broccoli florets
  • 1 lb. carrots, cut into 1-inch wedges
  • 1/2 c. olive oil
  • 1 lb. Brussels sprouts, trimmed and halved
  • 3 medium shallots, sliced
  • 1 c. fresh cilantro, finely chopped
  • 1/2 c. fresh mint, finely chopped
  • 3 tbsp. fresh lemon juice



  1. Preheat oven to 450 degrees F. Mix broccoli, carrots, 1/4 cup oil and 1/4 teaspoon salt; arrange in single layer on large rimmed baking sheet and roast for 10 minutes. Mix Brussels sprouts, shallots, remaining, 1/4 cup oil and 1/4 teaspoon salt. Arrange in single layer on another large rimmed baking sheet; insert in oven with other vegetables. Roast 20 minutes or until all vegetables are tender and golden brown, stirring once halfway through. (Vegetables can be roasted up to 1 day ahead. Cool slightly; cover and refrigerate.)
  2. Meanwhile, stir together cilantro, mint, lemon juice, and 1/8 teaspoon salt.
  3. Toss vegetables with herb dressing. Serve warm or at room temperature.

About 190 cals, 4 g protein, 15 g carbs, 14 g fat ( 2 g sat), 6 g fiber, 250 mg sodium.




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