Roasted Spring Vegetables with a Cremy Lemon Goat Cheese Sauce

serves 4 as a side


1 1/2 cups potatoes, chopped

1 yellow zucchini, sliced

1 small leek, sliced thinly

1 garlic clove, chopped

2 tbsp olive oil

1/2 tsp flake salt

5 asparagus spears, chopped

5 broccolini shoots, chopped


1 tbsp butter

1 tbsp flour

1 cup broth

3 oz goat cheese

1 small lemon


chopped green onions



Preheat the oven to 375ºF.

Place the chopped potatoes, sliced zucchini, sliced leek, and chopped garlic onto a baking sheet and toss with olive oil and flake salt. Roast the vegetables for 20 - 30 minutes until golden brown, tossing every 10 minutes.

(Approximately 5 minutes before the potatoes are done)

Place the chopped asparagus and broccolini in a frying pan with 1 tbsp of water. Bring to a boil on high heat and steam for a few minutes, until they turn bright green and you are able to pierce with a fork. If the water boils away too quickly, add a tbsp at a time. 

While the broccolini and asparagus are steaming, in a small sauce pan set to low heat, add the butter and flour and combine with a wire whisk. Once the butter begins to boil, slowly whisk in the broth. If you add the broth too quickly, the butter and flour will clump. Turn the heat to high and bring to a boil. Continue to boil until the broth has thickened enough to coat a spoon. Whisk in the goat cheese until smooth. Add the juice from one lemon and stir.

© Flourishing Foodie