A variety of colors mean a variety of nutrients!

Hi, Simple Eaters!

The weather is (finally) getting warmer and our food is getting lighter. I wanted to share this recipe because it screams SPRING. Feel free to adjust how you serve it- as a side, as a main, or even as a snack. I’ve done it with chicken, fish, and chickpeas, but it would definitely pair well with shrimp. Make it your own and be creative!

This recipe will make your taste buds explode! The roasted radishes were an extra surprise, as most people usually eat them raw. Roasting them took off the harsh and spicy edge they typically have, but left a juicy and crunchy delight. The combination of the sweet and earthy flavors make for one heck of a dish. Not only are the flavors bursting, the nutrients are as well. Different colors = different nutrients. Fiber, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, choline, folate, vitamin A, vitamin C, vitamin E, vitamin K, copper, iron, manganese, phosphorus, and zinc are all present in very significant levels.

The green goddess dressing can basically go on anything. I even used it on an egg sandwich I made the next day. It goes well with steak too. You can also eat it straight up with a spoon. Yes, it’s that good. It’s packed with healthy fat, iron, magnesium, calcium, fiber, vitamin A, vitamin K, vitamin C, folate. Combine it with the veggies and fish and you’ve got yourself an extremely nutrient dense plate, which is what we all strive for.

Ingredients for Roasted Spring Vegetables:

  • 1 bunch radishes, halved
  • 1 head cauliflower, cut into florets
  • 1 bunch asparagus, cut into 2″ pieces
  • 1/2 lb heirloom carrots, peeled and halved
  • 1 c peas
  • 3 T extra virgin olive oil
  • 1/2 t sea salt
  • 1/4 t 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 T apple cider vinegar (Braggs is my favorite)
  • 1/3 c extra virgin olive oil
  • 1/2 t sea salt
  • 1/2 t freshly ground pepper
  • Water, if necessary for consistency

Ingredients for Sole:

  • 6 pieces sole
  • 1 T extra virgin olive oil
  • Lemon Pepper Seasoning


1. Preheat oven to 425. Cover two sheet pans with parchment paper.
2. On sheet pan, place all vegetables evenly, except peas, and drizzle evoo on top. Sprinkle with sea salt and pepper and mix together.
3. In the oven, roast for about 35-40 minutes, or until vegetables are tender and a fork inserts easily.
4. In a food processor, add all dressing ingredients. Blend until smooth and add water as necessary for consistency.
5. On the other sheet pan, lay sole in one layer. Drizzle with evoo and sprinkle with lemon-pepper seasoning.
6. As soon as vegetables are removed from oven, sprinkle peas on top so they are heated through from the hot vegetables.
7. Place vegetables on plate first, then dressing and top with sole. Enjoy!

Learn More About Chef Anndrea Yetter

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