Prep: 25 minutes | Cook: 35-40 minutes | Serves: 6
What You’ll Need
The Hearty Base:
- 1 lb New potatoes, halved
- 2 medium Beets, peeled and cut into wedges
- 3-4 Carrots, sliced into thick coins
- 1 Kohlrabi, peeled and cubed
- 2-3 Turnips, wedged
- 1 bulb Fennel, sliced into thick ribbons
- 2-3 tablespoons Olive oil
- Salt and freshly cracked black pepper
The Spring Aromatics:
- 2 Leeks, white and light green parts, sliced into rounds
- 2 stalks Green garlic (or 4 cloves spring garlic), minced
- 1 tablespoon fresh Rosemary and Thyme, chopped
The Delicate Greens & Shoots:
- 1 bunch Asparagus, woody ends trimmed
- 1 cup Broccoli and Cauliflower florets
- 1 cup Peas (mix of Snap, Snow, and shelled English peas)
- 2 heads Bok Choy, halved lengthwise
- 4-5 Radishes, halved
The Strawberry-Herb Chimichurri:
- 1 cup fresh Strawberries, finely diced
- ½ cup mixed soft herbs (Parsley, Cilantro, Mint, Dill, Oregano)
- 2 Green onions, thinly sliced
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice or apple cider vinegar
The Fresh Bed:
- A mix of Lettuce, Spinach, Arugula, and Mustard greens
How to Make It
1. Start with the Roots
Preheat your oven to 400℉. In a large sheet pan (or two), toss the potatoes, beets, carrots, kohlrabi, and turnips with olive oil, salt, and pepper. Spread them out so they aren’t crowded—this ensures they roast rather than steam. Roast for 20 minutes.
2. Layer the Aromatics and Mid-Range Veg
Remove the pans from the oven. Toss in the leeks, green garlic, fennel, broccoli, cauliflower, and herbs. Give everything a good stir to coat in the remaining oil. Return to the oven for another 15 minutes.
3. The Quick Green Finish
Add the asparagus, peas, radishes, and bok choy to the pans. These only need about 5 minutes to become tender-crisp and bright green.
4. Whisk the Chimichurri
While the vegetables finish roasting, combine your diced strawberries, chopped soft herbs, green onions, oil, and acid in a small bowl. The sweetness of the strawberries, paired with the savory herbs, creates a beautiful “pop” of flavor.
5. Assemble and Serve
Arrange your fresh lettuce, spinach, and arugula on a large platter. Top with the warm roasted vegetables. The residual heat will slightly wilt the sturdier greens like kale or chard if you’ve included them. Drizzle the strawberry-herb chimichurri generously over the top and serve immediately.
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