Roasted Spring Vegetables topped with Sole and Green Goddess Dressing

​This recipe made my taste buds explode! The roasted radishes were an extra surprise for me, as I usually eat them raw. Roasting them took off the harsh and spicy edge they usually have, but left a juicy and crunchy delight. 

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The green goddess dressing can basically go on anything. I even used it on an egg sandwich I made the next day. It goes well with steak too. Basically you can eat it with a spoon. HAHA It's packed with healthy fat, iron, magnesium, calcium, fiber, vitamin A, vitamin K, vitamin C, folate. Combine it with the veggies and fish and you've got yourself an extremely nutrient dense plate, which is what we all strive for. 

Ingredients: Roasted Spring Vegetables
1 bunch radishes, halved
1 head cauliflower, cut into florets
1 bunch asparagus, cut into 2" pieces
1/2 lb heirloom carrots, peeled and halved
1 c peas
3 T extra virgin olive oil
1/2 t sea salt
1/4 t freshly ground pepper

Ingredients: Green Goddess Dressing
1 avocado
1 bunch dill, roughly chopped
1 bunch parsley, roughly chopped
Juice of 2 limes
2 garlic cloves, chopped
3 T Braggs apple cider vinegar
1/3 c extra virgin olive oil
1/2 t sea salt
1/2 t freshly ground pepper
Water, if necessary for consistency

Ingredients: Sole
6 pieces sole
1 T extra virgin olive oil
Lemon Pepper Seasoning

Directions:
1. Preheat oven to 425. Cover sheet pan with parchment paper.
2. Place all vegetables, except peas, on sheet pan and drizzle evoo on top. Sprinkle with sea salt and pepper and mix together. Spread evenly on pan.
3. Roast in the oven for about 35-40 minutes, or until vegetables are tender and a fork inserts easily. 
4. Meanwhile, throw all dressing ingredients in a food processor or blender. Wait to add water until you blend first to know if it's necessary. Blend until smooth and add water as necessary.
5. Lay sole on a parchment lined baking sheet in one layer. Drizzle with evoo and sprinkle with lemon-pepper seasoning. 
6. As soon as vegetables are removed from oven, sprinkle peas on top so they are heated through from the hot vegetables. 
7. Place vegetables on plate first, then dressing and top with sole.  Enjoy!