Roasted Vegetable Medley

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This Roasted Vegetable Medley is a colorful, flavorful, and healthy side dish that pairs well with almost any main course. Featuring a mix of cauliflower, carrots, and potatoes seasoned with herbs and spices, it’s simple to prepare and full of wholesome goodness. Perfect for weeknight dinners or festive occasions!

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 (bell pepper): 1 medium, chopped
  • Potatoes: 500 g (about 2 large), peeled and diced
  • Sweet peppers (optional): 1–2, sliced
  • Salt: To taste
  • Black pepper: To taste
  • Olive oil: 2 tablespoons
  • Dried parsley: 1 teaspoon
  • Garlic powder: 1 teaspoon

Directions

  • Prepare the Vegetables:
    1. Preheat your oven to 200°C (400°F).
    2. Wash, peel, and chop the vegetables into bite-sized pieces to ensure even roasting.
  • Season the Vegetables:
    1. Place the cauliflower florets, sliced carrots, diced potatoes, and chopped paprika into a large mixing bowl.
    2. Add sweet peppers if desired.
    3. Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, dried parsley, and garlic powder.
    4. Toss well to coat all the vegetables evenly with the seasoning.
  • Roast the Vegetables:
    1. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased.
    2. Roast in the preheated oven for 35–40 minutes, turning the vegetables halfway through cooking for even browning.
  • Serve:
    • Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.

Serving Suggestions

  • Serve alongside grilled chicken, steak, or fish for a complete meal.
  • Pair with quinoa or couscous for a hearty vegetarian dish.
  • Add a drizzle of balsamic glaze or a sprinkle of grated Parmesan for extra flavor.

Cooking Tips

  • For crispier vegetables, avoid overcrowding the baking sheet; use two sheets if necessary.
  • Add other vegetables like zucchini, broccoli, or Brussels sprouts for variety.
  • Sprinkle with chili flakes for a touch of heat.

Nutritional Benefits

  • Cauliflower: High in fiber and antioxidants, supporting digestion and immune health.
  • Carrots: Rich in beta-carotene and vitamin A, promoting eye and skin health.
  • Potatoes: Provide potassium and vitamin C for energy and immune support.

Dietary Information

  • Vegetarian: Yes
  • Vegan: Yes
  • Gluten-Free: Yes
  • Low-Calorie: Suitable for a light meal or side dish

Nutritional Facts (Per serving, assuming 4 servings)

  • Calories: 180
  • Protein: 5 g
  • Carbohydrates: 30 g
  • Fat: 5 g
  • Fiber: 6 g

Storage Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Freezing: Not recommended, as roasted vegetables may lose texture upon thawing.

Why You’ll Love This Recipe

  • Quick and easy to prepare with minimal cleanup.
  • A versatile side dish that pairs with a variety of meals.
  • Packed with nutrients, color, and flavor.
  • Customizable to suit your tastes and dietary preferences.

Conclusion
This Roasted Vegetable Medley is a simple yet satisfying dish that adds vibrant color and flavor to your plate. Whether served as a side dish or a main, it’s a nutritious and delicious way to enjoy your veggies. Try this recipe today and savor the wholesome goodness of roasted vegetables!

Frequently Asked Questions (FAQs)

  1. Can I use frozen vegetables?
    Yes, but thaw and pat them dry to prevent sogginess.
  2. What’s the best type of potato for roasting?
    Russet or Yukon Gold potatoes work best for roasting due to their texture.
  3. Can I make this ahead of time?
    Yes, chop and season the vegetables ahead of time, then roast them when ready.
  4. Can I add fresh herbs?
    Absolutely! Fresh rosemary or thyme enhances the flavor beautifully.
  5. What can I do with leftovers?
    Use them in salads, wraps, or as a topping for rice bowls.
  6. How do I make it spicier?
    Add chili powder, cayenne pepper, or red pepper flakes to the seasoning.
  7. Can I use other oils instead of olive oil?
    Yes, avocado or coconut oil works well for roasting.
  8. Why are my vegetables not crispy?
    Ensure they’re spread in a single layer and not overcrowded.
  9. Can I roast these vegetables in an air fryer?
    Yes, air fry at 200°C (400°F) for about 15–20 minutes, shaking the basket halfway.
  10. Is this recipe kid-friendly?
    Definitely! Adjust the seasonings to suit your child’s taste.

Enjoy this healthy and delicious Roasted Vegetable Medley for a nutritious addition to any meal! 😊

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