• Skip to main content
  • Skip to primary sidebar

Six Hungry Feet logo

menu icon
go to homepage
  • Home
  • All Recipes
  • About us
  • Contact
  • Work with Us
  • es_ESEspañol
search icon
Homepage link
  • Home
  • All Recipes
  • About us
  • Contact
  • Work with Us
  • es_ESEspañol
×

Home » Recipes » Recipes

Published: Mar 19, 2021 · Updated: Mar 19, 2021 · This post may contain affiliate links

Roasted Vegetables with Cilantro Dressing

Jump to Recipe Print Recipe Pin Recipe

A tray of roasted vegetables combined with a homemade Cilantro Dressing made from fresh ingredients is just the perfect option for an easy weekday meal for the whole family. Healthy, vegan and gluten-free.

Roasted Vegetables with Cilantro Dressing

Making a roasted vegetable sheet pan during the weekdays can be a delicious way to finish your busy and crazy day. Just chop your family favourite veggies, lay them on a baking tray and pop them in the oven. Now all you need to worry about is making a yummy dressing to serve them with!

Have you heard of using Cilantro for dressings or sauces? Maybe you've already tried the cilantro-lime dressing as it became quite popular. This is much easier, our cilantro or coriander dressing is made with simply five ingredients and it gives your roasted veggies a fresh and lovely twist.

So get your vegetables ready and the freshest cilantro you can find. This recipe is a family hit. Our now two-years-old toddler loves roasted veggies and he can never get enough of the cilantro sauce. We serve the tray with some protein too whether is baked tofu, egg or legumes and some homemade Pita Bread.

Roasted vegetables with cilantro dressing have become a regular dinner at home. We normally try to get ahead of the week by preparing some food on Sundays. While we cook other dishes, we use the oven to make a big tray of roasted veggies. The cilantro dressing keeps good in the fridge for 4-5 days or you can as well freeze it using an ice-cube tray.

Roasted Vegetables with Cilantro Dressing

How to make the Cilantro Dressing or Sauce

It's so easy that you can't go wrong with this dressing. All you need is fresh cilantro (of course), vinegar, extra virgin olive oil, dijon mustard, maple syrup, salt and pepper. You can use the stems and leaves of the cilantro. The stems have a deeper flavour and the leaves will give the dressing a beautiful green colour.

Add all the ingredients to a blender and blend until you have a smooth consistency. If you love spicy food, you can add some chilli flakes to it as well.

Adjust the amount of olive oil to adapt the sauce or dressing consistency to your taste.

This dressing or sauce can be used for many other dishes. You can for example serve it with a Roasted Cauliflower Steak or as a dip with some homemade Hash Browns.

Roasted Vegetables with Cilantro Dressing

Which Vegetables make a great Roasted Vegetable Sheet Pan

Vegetables taste amazing when roasted as they release their natural sweetness and you get a way more intense flavour from each of them. Any choice will be the right one, but here are some ideas:

  • Root Vegetables. We love adding root vegetables into our roasted vegetable sheet pan such as carrots, garlic, red onion, potatoes, sweet potatoes or parsnips. Root vegetables are rich in fibre and really filling! We place a silicone baking mat on our tray before adding the vegetables so they don't stick to the bottom (what a great discovery!)
  • Leafy Greens. Broccoli or kale are a must when baking veggies. They provide you with antioxidants and vitamins.
  • Fruit Vegetables. Green and red bell peppers or eggplants are normally used at home when making preparing oven-baked veggies.

If you want to make sure all your veggies are cut to the same size, you can use a Mandoline but we love just roughly chopping all the ingredients.

Roasted Vegetables with Cilantro Dressing

How to season the vegetables before roasting

My shortest answer would be to get creative! If you have a good spice selection, prepare a spice mix with your favourite flavours to create a beautiful seasoning for your vegetables. Our favourite spice to add when preparing roasted vegetables is sweet (non-spicy) smoked paprika so our toddler can have veggies too. But we love adding as well cumin, coriander, curry powder, garlic powder, onion powder, sweet paprika, garam masala, turmeric or even cinnamon. You name it, we add it!

Combine a good spice mix with some olive oil, salt and pepper and your veggies will be seasoned beautifully. For this recipe we made a simple spice mix but feel free to add more spices or change them around as you like.

Roasted Vegetables with Cilantro Dressing
Roasted Vegetables with Cilantro Dressing
Print Recipe Pin Recipe
4.35 from 20 votes

Roasted Vegetables with Cilantro Dressing

A tray of roasted vegetables combined with a homemade Cilantro Dressing made from fresh ingredients. Healthy, vegan and gluten-free.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Cilantro Dressing, Roasted Vegetables
Servings: 4 people
Calories: 298kcal

Ingredients

Roasted Vegetable Tray

  • 2 carrots
  • ½ sweet potato
  • 1 potato
  • 1 garlic head
  • 1 red onion
  • ½ broccoli
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 teaspoon curry powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper

Ingredients for the Cilantro Dressing

  • 1 cup fresh cilantro
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon dijon mustard gluten-free
  • 1 teaspoon maple syrup
  • Salt and pepper

Instructions

  • Preheat the oven to 200Cº.
  • Wash and chop the carrots, sweet potato, broccoli, red and green pepper. Transfer the chopped vegetables into a baking tray.
  • Peel the red onion, finely slice it and add to the baking tray. Cut the bottom part of the garlic head and place it with the rest of the vegetables.
  • Add the curry powder, sweet paprika, cumin, olive oil and season with salt and pepper.
  • Bake for around 30-40 minutes, or until the vegetables are cooked and tender. Turn off the oven.
  • For the cilantro dressing, wash and chop the fresh cilantro and transfer to a blender. Add the olive oil, vinegar, mustard, salt and pepper and blend until you have a smooth consistency.
  • Pour the dressing on the top of the vegetables evenly, or transfer into a small bowl and serve on the side.

Nutrition

Calories: 298kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 86mg | Potassium: 870mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11148IU | Vitamin C: 146mg | Calcium: 87mg | Iron: 2mg
If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations! 

More Recipes

  • Air Fryer Cauliflower
    Crispy Air Fryer Cauliflower (Vegan)
  • Spicy Vegan Harissa Pasta
    Spicy Vegan Harissa Pasta
  • Mango Pico de Gallo
    Mango Pico de Gallo (Salsa Fresca)
  • Quick Teriyaki Tofu Recipe
    Quick Teriyaki Tofu Recipe

Subscribe for more Recipes!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Comments

  1. Carla says

    October 07, 2020 at 11:07 pm

    5 stars
    This was AMAZING!!! I used asparagus, sweet potato, red pepper, red onion and garlic that was in the fridge. I will definitely make this again and again with veggies I find in the fridge...mix and match!!!

    Reply
  2. Guido Thomeczek ??‍? says

    March 23, 2021 at 12:44 pm

    5 stars
    Was my TV Dinner last night......really tasty,definately to be repeated ! ??

    Reply
    • Laura says

      March 23, 2021 at 8:23 pm

      Thanks Guido!

      Reply
  3. Laura White says

    December 21, 2021 at 9:27 pm

    Hi there, where the recipe states vinegar, which type should I use? Is it malt vinegar, distilled, etc. thank you!

    Reply
    • Astra says

      January 02, 2022 at 2:05 pm

      Hi, we generally use apple cider vinegar. I will update the recipe ingredients, thanks!

      Reply
  4. Stacey says

    December 28, 2021 at 11:38 am

    5 stars
    I made this tonight and It was so tasty. I loved the sauce with the vegetables. I had some chick peas that needed using up, so l threw them into the pan too. Thanks for the recipe.

    Reply
    • Astra says

      January 02, 2022 at 1:59 pm

      You're welcome! It's a great recipe to use up lots of veggies and you can throw in what you want. Chickpeas sound like a great addition.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to Six Hungry Feet! We are Astra, Laura, Luca, and Lena, a family of foodies. Through our food blog, Six Hungry Feet, we want to inspire you to cook delicious and nutritious vegetarian and vegan meals at home that the whole family will love.  More about us →

Spring Recipes

  • Strawberry Crumble
    Strawberry Crumble (Strawberry Crisp)
  • Beetroot Hummus
    Easy Roasted Beetroot Hummus
  • Soba Noodle Salad
    Vegan Soba Noodle Salad
  • Vegan Green Summer Rolls
    Green Summer Rolls with Peanut Sauce

Footer

↑ back to top

Privacy Policy

Copyright © 2021 Six Hungry Feet