Introduction
Discover the vibrant and wholesome flavors of roasted vegetables with this delightful recipe. Using a colorful array of vegetables, this dish is not only visually appealing but also packed with nutrients. Perfect as a side dish or a main vegetarian entrée, these roasted vegetables are easy to prepare and bursting with flavor. Let’s dive into the ingredients you’ll need and how to prepare this delicious medley!
Detailed Ingredients with Measures
2 cups baby potatoes, cut into halves or quarters
2 cups carrots, cut into small chunks
2 cups sweet potatoes, cut into small chunks
2 cups Brussels sprouts, cut into halves
2 cups asparagus, each piece cut into thirds
1 yellow bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 cup red onion, chopped into large pieces
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon cracked black pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
1 tablespoon dried oregano leaves
1 tablespoon dried parsley
Prep Time
Preparation time for this recipe is approximately 15 minutes.
Cook Time, Total Time, Yield
This recipe takes about 40 minutes to cook, leading to a total time of approximately 55 minutes. It yields 6 servings, making it a great option for gatherings or meal prep for the week.
Instructions
1. Preheat the oven to 425°F.
2. Line two baking sheets with parchment paper.
3. Wash and chop all vegetables, then place them into a large bowl.
4. Pour the olive oil and balsamic vinegar over the vegetables.
5. Add all spices into the bowl, then toss to mix and evenly coat all vegetables.
6. Spread the vegetables onto the prepared baking sheets in a single layer. Use a spatula to scrape out any remaining oil and spice mixture from the bowl and pour it over the vegetables.
7. Place both baking trays into the oven for 20 minutes. Remove from the oven, stir the vegetables, re-spread them into an even layer, and cook for an additional 20 minutes.
8. Remove from the oven and serve while hot.
Detailed Directions and Instructions
1. Preheat the Oven
Preheat the oven to 425°F (220°C) to ensure it reaches the desired temperature for roasting.
2. Prepare Baking Sheets
Line two baking sheets with parchment paper. This will prevent the vegetables from sticking and make cleanup easier.
3. Wash and Chop Vegetables
Thoroughly wash the baby potatoes, carrots, sweet potatoes, Brussels sprouts, asparagus, yellow bell pepper, red bell pepper, and red onion. Cut the baby potatoes into halves or quarters, the carrots and sweet potatoes into small chunks, the Brussels sprouts into halves, the asparagus into thirds, and the bell peppers as well as the onion into large chunks. Place all of these prepared vegetables into a large mixing bowl.
4. Add Olive Oil and Balsamic Vinegar
Pour 2 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar over the chopped vegetables in the bowl. This will add flavor and help with roasting.
5. Incorporate Spices
Add 1 teaspoon of cracked black pepper, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, 1 tablespoon of dried oregano leaves, and 1 tablespoon of dried parsley to the bowl. Toss everything together until the vegetables are evenly coated with the oil, vinegar, and spices.
6. Spread Vegetables on Baking Sheets
Spread the seasoned vegetables onto the prepared baking sheets in a single layer. Use a spatula to scrape out any remaining oil and spice mixture from the bowl and pour it over the vegetables to ensure maximum flavor.
7. Roast the Vegetables
Place both baking sheets in the preheated oven. Roast the vegetables for 20 minutes, then remove them from the oven. Stir the vegetables to ensure even cooking, re-spread them into a single layer, and return them to the oven for an additional 20 minutes.
8. Serve
Once the vegetables are tender and beautifully roasted, remove them from the oven and serve while hot.
Notes
Cooking Time Adjustment
Depending on your oven and the size of the vegetable chunks, the cooking time may need to be adjusted. Make sure they are fork-tender before serving.
Vegetable Substitutions
Feel free to substitute or add other vegetables based on your preference. Root vegetables, zucchinis, and bell peppers can be great additions.
Storage
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Cook techniques
Roasting Vegetables
Roasting is a cooking technique that involves cooking food evenly in an oven. When roasting vegetables, high heat caramelizes their natural sugars, enhancing their flavor.
Tossing for Even Coating
Tossing vegetables with oil and seasoning in a bowl ensures that every piece is evenly coated, resulting in consistent flavor and texture during cooking.
Single Layer Spreading
Spreading vegetables in a single layer on baking sheets allows them to cook evenly and prevents steaming, which can occur if they are overcrowded.
Stirring Midway through Cooking
Stirring vegetables halfway through the roasting process promotes even cooking and browning, ensuring they achieve a deliciously crispy exterior.
Using Parchment Paper
Lining baking sheets with parchment paper prevents sticking and makes for easier cleanup while also promoting even cooking of the vegetables.
FAQ
Can I use other vegetables in this recipe?
Yes, you can substitute or add other vegetables based on your preferences or seasonal availability.
What can I do if I don’t have balsamic vinegar?
If you don’t have balsamic vinegar, you can use apple cider vinegar or red wine vinegar as alternatives.
How do I know when the vegetables are done?
The vegetables are done when they are tender on the inside and caramelized on the outside, typically around 40 minutes total in the oven.
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables ahead of time and store them in the refrigerator. However, it’s best to roast them fresh for optimal taste and texture.
What are some good sides to serve with these roasted vegetables?
These roasted vegetables pair well with grains like quinoa, rice, or as a side to roasted meats and fish.
Conclusion
The roasted vegetable medley is a delightful combination of flavors and textures, bursting with nutrients and vibrant colors. This dish not only makes for a satisfying side but also serves as a hearty main course when paired with grains or proteins. The caramelization achieved while roasting elevates the natural sweetness of the vegetables, making it a perfect addition to any meal.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine roasted vegetables with your choice of protein (tofu, chicken, or shrimp) and stir-fry with soy sauce, ginger, and sesame oil for a quick and healthy meal.
Quinoa and Roasted Veggie Bowl
Mix roasted vegetables with cooked quinoa, adding a squeeze of lemon juice, feta cheese, and fresh herbs for a nutritious grain bowl.
Vegetable Soup
Blend roasted vegetables with vegetable broth for a rich, flavorful soup. Finish with a dash of cream or coconut milk for added richness.
Stuffed Peppers
Use the roasted vegetables as a filling for bell peppers, adding grains and cheese before baking until the peppers are tender.
Oven-Baked Vegetable Chips
Slice sweet potatoes and Brussels sprouts thinly, season with olive oil and spices, and bake until crispy for a healthy snack alternative.
Vegetable Frittata
Incorporate roasted vegetables into a frittata with eggs, cheese, and fresh herbs for a delicious breakfast or brunch option.
