This delightful roasted vegetable medley combines the natural sweetness of cauliflower, carrots, potatoes, and peppers with a blend of herbs and spices. It’s a simple, healthy, and flavorful dish perfect for any meal.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
Ingredients
- Cauliflower: 500 g (about 1 medium head), cut into florets
- Carrots: 2–3 medium, peeled and sliced
- Paprika: 1 medium, chopped
- Potatoes: 500 g (about 2 large), peeled and diced
- Salt: To taste
- Black pepper: To taste
- Sweet peppers: Optional, for added flavor
- Olive oil: 2 tablespoons
- Dried parsley: 1 teaspoon
- Dry garlic powder: 1 teaspoon
Directions
- Preheat the Oven:
- Preheat your oven to 200°C (400°F).
- Prepare the Vegetables:
- Cut the cauliflower into bite-sized florets, peel and slice the carrots, chop the paprika and sweet peppers, and dice the potatoes.
- Season the Vegetables:
- Place the prepared vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt, black pepper, dried parsley, and garlic powder. Toss well to coat the vegetables evenly.
- Arrange on Baking Sheet:
- Spread the seasoned vegetables on a baking sheet in a single layer for even roasting.
- Bake:
- Place the baking sheet in the preheated oven and bake for 35–40 minutes, stirring halfway through, until the vegetables are tender and slightly golden.
- Serve:
- Remove from the oven and transfer to a serving dish. Enjoy warm.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve as a side dish alongside rice or quinoa.
- Add a dollop of sour cream or yogurt for extra creaminess.
Cooking Tips
- For crispier edges, spread the vegetables out evenly and avoid overcrowding the baking sheet.
- Add a pinch of chili flakes for a spicy kick.
- You can swap olive oil with avocado oil for a different flavor.
Nutritional Benefits
- Cauliflower: Rich in vitamins C and K and a good source of fiber.
- Carrots: High in beta-carotene and antioxidants.
- Potatoes: Provide a source of complex carbohydrates and potassium.
- Olive Oil: Contains healthy monounsaturated fats and antioxidants.
Dietary Information
- Vegetarian: Yes
- Vegan: Yes
- Gluten-Free: Yes
- Nut-Free: Yes
Nutritional Facts (Per Serving)
- Calories: ~160
- Protein: ~3 g
- Fat: ~7 g
- Carbohydrates: ~22 g
- Fiber: ~5 g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked vegetables in a freezer-safe container for up to 1 month. Reheat in the oven for the best texture.
Why You’ll Love This Recipe
- Simple, pantry-friendly ingredients.
- A healthy side dish packed with nutrients.
- Perfectly roasted with crispy edges and tender insides.
- Customizable with your favorite seasonings and vegetables.
Conclusion
This Roasted Vegetable Medley is a vibrant, healthy, and versatile dish that works for any occasion. Whether as a side or a main, its natural flavors and ease of preparation make it a go-to recipe for busy days. Try it today and enjoy the delicious harmony of textures and tastes!
FAQs
- Can I use frozen vegetables?
Yes, but the texture may be softer, and you may need to adjust the cooking time slightly. - What other vegetables can I add?
Zucchini, sweet potatoes, or Brussels sprouts are great additions. - Can I use fresh garlic instead of garlic powder?
Absolutely! Minced fresh garlic adds an aromatic touch. - How can I make this spicier?
Add chili powder or cayenne pepper to the seasoning mix. - Can I prepare the vegetables ahead of time?
Yes, you can chop and season the vegetables a day in advance and refrigerate them. - What if I don’t have dried parsley?
Use fresh parsley or substitute with dried thyme or rosemary. - How do I prevent the vegetables from sticking?
Line the baking sheet with parchment paper or lightly grease it with oil. - Can I make this dish oil-free?
Yes, use a non-stick baking sheet and a vegetable broth spray instead of oil. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - What can I pair this dish with?
It pairs wonderfully with grilled proteins, quinoa, or as a filling for wraps.