Roasted Veg with Green Sauce

I love fall, especially at the market—it feels like *everything* is in season now (ok, we won’t talk about asparagus and strawberries). My go-to method to prepare all this bounty is to roast all the vegetables with olive oil, salt, and pepper. But lately, I’ve felt like I’m in a bit of a roasting rut, so this week I decided to make the meanest, greenest, weirdest sauce I could come up with and I am now hooked: no more naked roasted vegetables! It’s simple to whiz together the sauce while your veggies are roasting and dress them while they’re warm.  

For the sauce: 

1/2 cup parsley

1/2 cup cilantro

1/4 cup olive oil

1/4 cup walnuts 

1 Tbsp rice vinegar

1 Tbsp nutritional yeast

1 small shallot

1 clove garlic

Juice of one lemon

Pinch salt

In a food processor or blender, add all the sauce ingredients and blend until smooth. 

Pour over roasted vegetables such as cauliflower, potatoes, radishes, turnips, carrots, or whatever you like!