Roasted Spring Vegetables with Green Goddess Dressing

Ingredients for Roasted Spring Vegetables

1 bunch radishes, halved

1 head cauliflower, cut into florets

1 bunch asparagus, cut into 2" pieces

½ lb heirloom carrots, peeled and halved

1 cup heirloom carrots, peeled and halved

3 tbsp extra virgin olive oil

½ tsp sea salt

¼ tsp freshly ground pepper

Ingredients for Green Goddess Dressing

1 avocado

1 bunch dill, roughly chopped

1 bunch parsley, roughly chopped

Juice of 2 limes

2 garlic cloves, chopped

3 tbsp apple cider vinegar (Braggs is my favorite)

⅓ cup extra virgin olive oil

½ tsp sea salt

½ tsp freshly ground pepper

Water, if necessary for consistency

Ingredients for Sole

6 pieces sole

1 tbsp extra virgin olive oil

Lemon Pepper Seasoning

Preheat oven to 425. Cover two sheet pans with parchment paper.

On sheet pan, place all vegetables evenly, except peas, and drizzle evoo on top. Sprinkle with sea salt and pepper and mix together.

In the oven, roast for about 35-40 minutes, or until vegetables are tender and a fork inserts easily.

In a food processor, add all dressing ingredients. Blend until smooth and add water as necessary for consistency.

On the other sheet pan, lay sole in one layer. Drizzle with evoo and sprinkle with lemon-pepper seasoning.

As soon as vegetables are removed from oven, sprinkle peas on top so they are heated through from the hot vegetables.

Place vegetables on plate first, then dressing and top with sole. Enjoy!