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.
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.
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.
Another great sauce to serve with these roasted veggies is our creamy homemade tartar sauce (vegan).
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.
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 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
- 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.
|If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!|