Make Roasted Veggies Fresh for Summer

There are really only so many raw, fresh vegetables I can eat during the summer. While a fresh tomato salad is delicious most of the time, I still crave cooked food, even in the summer. I find that a good way to do that with veggies is make a bright sauce or vinaigrette to toss roasted, sauteed or fried veggies in. 

Broccoli and Brussels sprouts are my favorite, and although not summer veggies, they can still be bright and light in the summer months. I've spruced up an old staple of roasted veggies with a refreshing vinaigrette. You could alternately use this vinaigrette on any roasted veggies. Think carrots, beets or even baby potatoes! Go wild, make it in the winter!

Lemon Caper Roasted Broccoli and Brussels Sprouts
makes 4 side servings

1 crown broccoli (cut into florets)
1 lb Brussels sprouts (trimmed & halved)
salt and pepper
2 tbsp olive oil

for the vinaigrette
2 tbsp capers (rough chop)
1/2 lemon (juice + 1 tbsp zest)
1 tbsp stone ground Dijon
2 tbsp olive oil
fresh herbs (optional - dill or thyme)

Preheat oven to 375 degrees. 

In a medium mixing bowl, combine trimmed broccoli (including the stems!) and Brussels sprouts, with olive oil, salt and pepper. Mix to coat the veggies evenly in oil. Spread the veggies out onto a baking sheet. Pop the veggies into the oven for 30 minutes.

As the veggies roast, whisk together the vinaigrette. Mix the capers, lemon juice, Dijon and olive oil. No need for salt here as the capers are really salty. You could add fresh herbs to the mix as well. Dill or thyme would go really well as both are bright, and thyme is nice and lemony. 

Remove the veggies from the oven into a serving bowl, and toss with the fresh vinaigrette. Toss and taste for seasoning. Add salt and pepper if necessary. Enjoy this bright veggie dish with some nice fish and a glass of white wine. 

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