Well, it’s officially above freezing temperatures here in Minnesota which makes me think of Spring, which makes me think of green things, which makes me want to eat lots of green vegetables! This recipe is just a bunch of green vegetables thrown together, roasted in lemon juice and then tossed with a lemony-mustard dressing. Sprinkling some salty pumpkin seeds on the top adds a most perfect crunch!
Feel free to play around with different vegetables and quantities here. What’s most important is that it is green and you are generous with the lemon juice!
What will you need?
3 cups chopped, green vegetables (I used brussel sprouts, asparagus and broccoli)
1 small yellow onion, sliced
1 small lemon (half of it used for wedges and the other half reserved for the dressing below)
1/2 cup roasted, salted pumpkin seeds
For the dressing:
1/4 cup olive oil
1/4 cup sherry vinegar
2 tbsp fresh squeezed lemon juice
1 tbsp grainy mustard
pinch of sugar
How do you make it?
Preheat your oven to 400 degrees.
In a medium bowl, combine the vegetables, onion and lemon wedges. Sprinkle with salt, pepper, olive oil and some lemon juice and spread out in a rimmed baking sheet.
Roast for about 25 minutes or until your vegetables get nice and golden, like the picture below.
In a small bowl, whisk together all of the ingredients for your dressing and pour over your vegetables. Toss until evenly coated.
Sprinkle the pumpkin seeds on top of the warm vegetable mixture and eat! This tastes good warm or cold and can be served as a side dish or just eaten as is!