Next-level oven roasted veggies with chimichurri
Prep time
Cook time
Total time
Serves: 4
For the chimichurri:
  • about 30 g of fresh parsley (I cut off the thickest stems)
  • 10 g of fresh oregano
  • about 10 g of coriander (optional, but I love it)
  • 1 clove of garlic
  • 3 spring onions
  • 1 ½ tablespoons apple cider vinegar
  • 100 ml of extra-virgin olive oil
  • ½ tsp chilli flakes, less if you prefer a milder taste
  • the juice ½ to 1 lemon (start with ½, then taste it)
  • ½ tsp of salt
For the oven vegetables:
  • 1 cauliflower with the leaves on
  • 1 broccoli
  • 2 fennel
  • 6 red onions
  • 2 handfuls of kale (optional)
  • 3 tablespoons juice and zest of a organic orange
  • 2 tablespoons of juice and zest of an organic lemon
  • 2 tbsp olive or coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • Salt, pepper and chili flakes to taste
In addition:
  • 2 tablespoons of pumpkin seeds
  • 4 tablespoons of cashew nuts
  • 1 can of lentils or 240 g of self-cooked lentils
  1. Wash the cauliflower, broccoli and fennel well. Separate the leaves from the cauliflower and set aside. Remove the leaves from the kale stem and tear it into bite-sized pieces. Cut the vegetables into bite-sized pieces and marinate the vegetables and cauliflower leaves with the oil, orange and lemon juice, spices and salt, pepper and chilli. Add more oil or spices if needed. Remove the cauliflower leaves from the marinade and set aside.
  2. Distribute the remaining vegetables on two baking trays and roast at 180 ° C circulating air for about 20 minutes. Marinate the kale in the used bowl and set it aside with the cauliflower leaves.
  3. In the meantime, prepare the chimichurri. Chop the herbs very finely. Cut the spring onions into fine rings. Crush the herbs in a mortar with a little oil until a fine paste form. Add garlic, spring onions and chilli flakes and mix it all. Alternatively, use a blender or a food processor to puree it. But it is also possible without expensive equipment.
  4. Add the remaining oil, apple cider vinegar, lemon juice and salt and stir well. Season with lemon juice and salt and set aside.
  5. Now add the cauliflower leaves, kale, lentils, cashews and pumpkin seeds to the oven vegetables and roast for another 10 minutes until the cauliflower leaves have become heavenly crispy. Distribute the orange and lemon peel over the vegetables shortly before the end of cooking and bake for about 3 minutes.
  6. Serve the vegetables with the chimichurri sauce immediately.
Recipe by Heavenlynn Healthy at