We always have some leftover cilantro in the fridge as we cook many Asian meals with it. This Roasted Vegetables with Cilantro Dressing recipe is the perfect dish to use all your cilantro before it goes bad and it tastes delicious.
Since we discovered this dressing, we have been making it every time we cook a roasted vegetable traybake. It gives the roasted vegetables a fresh and tangy taste. Cilantro has many health benefits as well as being a great choice for your meals!
Roasted vegetables are the perfect choice for those lazy evenings. Just chop the veggies you have at home, lay them on a baking tray and pop them in the oven. With our cilantro dressing, you can give a delicious twist to your traybake. It’s an ideal choice for meal-prep as well. Sunday is our meal prep day, and while cooking things on the cooker, we leave the veggies baking in the oven. The cilantro dressing will stay good for a couple of days in the fridge or you can freeze it using an ice cube tray.
Our roasted vegetables with cilantro dressing are an ideal meal for the whole family. You can add your families favourite vegetables. It can be prepared really quickly and you just need to leave it baking. Our toddler Luca is still too young, but I’m sure when he is old enough, we will involve him in the chopping part of this recipe!
How to make the Cilantro Dressing
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. For this recipe, 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.
Which Vegetables make a great Roasted Vegetable Tray
Vegetables taste amazing when roasted, and I would say use whatever you have in the fridge or pantry that needs to be eaten.
- Root Vegetables. We love adding root vegetables into our baking trays 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 in our roasted vegetable tray. They provide you with antioxidants and vitamins.
- Fruit Vegetables. Green and red bell peppers or eggplants are commonly used at home when making this dish.
Chopping all the veggies takes time, but we promise you it will pay off. You can also buy frozen chopped veggies or use a vegetable chopper!
Roasted Vegetables with Cilantro Dressing
Roasted Vegetable Tray
- 2 carrots
- 1 sweet potato
- 1 garlic head
- 1 red onion
- 1/2 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
- 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.