Roasted Veggies with Cornichon Caper Herb Drizzle

Tender roasted veggies with a salty-fresh herb dressing.

1 medium head cauliflower, cut into bitesize pieces, stems included
4 golden beets, peeled and cubed
3 tbsp olive oil + 1/2 cup olive oil
2 large leeks or one bunch green onions, thickly sliced
1/2 cup parsley, stems removed
1/4 cup fresh mint
1/4 cup fresh basil
2 tbsp capers
2 tbsp cornichons (baby pickles)
1 lemon, juiced
1 tsp sea salt, divided
1/2 tsp black pepper, divided
2 cloves garlic, minced

View the full recipe at From the Ground Up Wellness →