• 1 lb. broccoli florets
  • 1 lb. carrots, cut into 1-inch wedges
  • 1/2 c. olive oil
  • 1 lb. Brussels sprouts, trimmed and halved
  • 3 medium shallots, sliced
  • 1 c. fresh cilantro, finely chopped
  • 1/2 c. fresh mint, finely chopped
  • 3 tbsp. fresh lemon juice

Herbed Roasted Veggie Salad

  1. Preheat oven to 450 degrees F. Toss broccoli, carrots, 1/4 cup oil and 1/4 teaspoon salt; arrange in single layer on large rimmed baking sheet and roast 10 minutes. Toss Brussels sprouts, shallots, remaining, 1/4 cup oil and 1/4 teaspoon salt. Arrange in single layer on another large rimmed baking sheet; add to oven with other vegetables. Roast 20 minutes or until all vegetables are tender and golden brown, stirring once halfway through. (Vegetables can be roasted up to 1 day ahead. Cool slightly; cover and refrigerate.)
  2. Meanwhile, stir together cilantro, mint, lemon juice, and 1/8 teaspoon salt.
  3. Toss vegetables with herb dressing. Serve warm or at room temperature.