Herbed Roasted Vegetable Salad


Unless my vegetables are in a smoothie, it is very hard to keep up with my recommended servings a day. My favorite way to eat vegetables is either roasted or mixed with fruit. This recipe adds so much flavor to veggies!


  • 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.
  2. Toss broccoli, carrots, 1/4 cup oil and 1/4 teaspoon salt; arrange in single layer on large rimmed baking sheet and roast 10 minutes.
  3. Toss Brussels sprouts, shallots, remaining, 1/4 cup oil and 1/4 teaspoon salt. Arrange in single layer on another large rimmed baking sheet; add to oven with other vegetables.
  4. 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.
  5. Cool slightly; cover and refrigerate.)
  6. Meanwhile, stir together cilantro, mint, lemon juice, and 1/8 teaspoon salt.
  7. Toss vegetables with herb dressing. Serve warm or at room temperature.

Yield: 8 servings




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