Roasted Vegetables

Roasted Vegetables: A Colorful and Nutritious Side Dish! Enjoy the flavors of Roasted Vegetables, a simple and healthy dish that brings out the natural sweetness of seasonal vegetables.

This versatile recipe allows you to use a variety of vegetables, making it a perfect addition to any meal.

Serving and Pairing Suggestions

Serve the roasted vegetables warm, drizzled with olive oil and sprinkled with fresh herbs. They pair beautifully with grilled meats like Grilled Boneless Leg of Lamb with Black Olive Purée or Bourbon and Vanilla-Brined Pork Chops.

For a hearty option, enjoy them alongside Creamy Polenta or a mixed grain salad.

Tips and Notes

• Vegetables: Use a mix of your favorites, such as bell peppers, zucchini, carrots, and Brussels sprouts. Aim for a variety of colors for visual appeal.
• Preparation: Cut the vegetables into uniform pieces for even cooking. Toss them in olive oil, salt, pepper, and your favorite herbs or spices.
• Roasting Method: Preheat the oven to 425°F (220°C). Spread the vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, stirring halfway through, until they are golden brown and tender.
• Storage: Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy the colorful and nutritious experience of Roasted Vegetables as a delightful addition to your meals!

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Roasted Vegetables

Roasted vegetables are a colorful and delicious side dish that complements any main course. This simple recipe allows the natural sweetness of the vegetables to shine through with minimal effort. Perfect for weeknight meals or holiday gatherings, these tender, caramelized vegetables are sure to please everyone at the table.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 80 kcal

Equipment

• 1 Large baking sheet
• 1 Mixing bowl
• 1 Cutting board
• 1 Knife

Ingredients

  

1x2x3x

• ▢ 2 cups 300g carrots (peeled and sliced)
• ▢ 2 cups 300g bell peppers (diced)
• ▢ 2 cups 300g zucchini (sliced)
• ▢ 2 cups 300g broccoli florets
• ▢ 3 tablespoons 45ml olive oil (for drizzling)
• ▢ 1 teaspoon 5g salt (to taste)
• ▢ 1 teaspoon 5g pepper (to taste)
• ▢ 1 teaspoon 5g garlic powder (optional)

Instructions

 

• Preheat your oven to 425°F (220°C).
• In a large mixing bowl, combine all the chopped vegetables.
• Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and garlic powder (if using). Toss until everything is well coated.
• Spread the vegetables evenly on the baking sheet.
• Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
• Remove from the oven and serve warm.

Notes

For extra flavor, try adding garlic or fresh herbs like rosemary or thyme.
Substitute seasonal vegetables based on availability. For a spicier kick, incorporate chili flakes or a drizzle of balsamic vinegar after roasting.

Nutrition

Serving: 100gCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 3g

Keyword Healthy, Roasted, side dish, Vegetables

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