Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 2 large red bell peppers, seeded and sliced
- 2 large yellow bell peppers, seeded and sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the sweet potatoes, red and yellow bell peppers, and red onion.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the dried thyme, dried rosemary, salt, and pepper over the vegetables and toss again.
6. Spread the vegetables in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 170
- Total fat: 7g
- Total carbohydrates: 26g
- Dietary fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- You can use any other root vegetables, such as carrots or parsnips, instead of sweet potatoes.
- You can use any other color of bell peppers, or a combination of different colors.
- You can use fresh herbs instead of dried, or use a different combination of herbs.
Variations:
- Add some chopped garlic or shallots to the vegetables before roasting.
- Sprinkle some grated Parmesan cheese over the vegetables before serving.
- Serve the roasted vegetables over a bed of quinoa or brown rice.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes so that they cook evenly.
- You can prepare the vegetables ahead of time and store them in the refrigerator until ready to roast.
- If the vegetables are not browning enough, you can turn on the broiler for the last few minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roasted vegetables in the microwave or in the oven until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
- Garnish with some fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- This roasted vegetable medley pairs well with grilled chicken or fish.
Suggested side dishes:
- Quinoa or brown rice.
Troubleshooting advice:
- If the vegetables are not cooking evenly, you can stir them halfway through the cooking time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to cut the vegetables.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Roasting vegetables has been a popular cooking method for centuries, dating back to ancient Rome.
Flavor profiles:
- The sweet potatoes add a sweet and earthy flavor, while the bell peppers and onion add a slightly tangy and savory flavor. The herbs add a fragrant and aromatic flavor.
Serving suggestions:
- Serve this roasted vegetable medley as a side dish or as a vegetarian main course.
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