Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch cubes
- 2 large parsnips, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons aparon seasoning
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine sweet potatoes, carrots, parsnips, olive oil, aparon seasoning, oregano, thyme, garlic powder, onion powder, salt, and pepper.
4. Toss to coat vegetables evenly.
5. Spread vegetables in an even layer on the prepared baking sheet.
6. Roast in preheated oven for 25-30 minutes, stirring once halfway through, until vegetables are tender and golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 425°F
Serving Size: 4-6
Nutritional Information (per serving):
Calories: 140
Fat: 5g
Carbohydrates: 20g
Protein: 2g
Substitutions for Ingredients:
- Sweet potatoes: butternut squash, yams, or any other root vegetable
- Carrots: turnips, rutabaga, or any other root vegetable
- Parsnips: celery root, or any other root vegetable
- Olive oil: canola oil, avocado oil, or any other neutral-flavored oil
- Aparon seasoning: any other all-purpose seasoning blend
Variations:
- Add other vegetables, such as bell peppers, mushrooms, or zucchini.
- Add other herbs and spices, such as rosemary, basil, or cumin.
Tips and Tricks:
- Cut vegetables into uniform pieces for even cooking.
- Make sure vegetables are spread in an even layer on the baking sheet.
Storage Instructions:
Store roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat roasted vegetables in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve roasted vegetables over a bed of cooked grains, such as quinoa or farro.
- Serve roasted vegetables as a side dish with grilled or roasted meats.
Garnishes:
- Fresh herbs, such as parsley, basil, or oregano
- Toasted nuts, such as almonds, walnuts, or pecans
- Shredded cheese, such as parmesan or cheddar
Pairings:
- Grilled or roasted meats
- Cooked grains, such as quinoa or farro
- Salads
Suggested Side Dishes:
- Roasted potatoes
- Steamed green beans
- Sauteed spinach
Troubleshooting Advice:
- If vegetables are not cooked through, roast for an additional 5-10 minutes.
- If vegetables are overcooked, reduce oven temperature to 375°F and roast for an additional 5-10 minutes.
Food Safety Advice:
- Refrigerate roasted vegetables within 2 hours of cooking.
- Discard any leftovers that have been stored in the refrigerator for more than 5 days.
Food History:
Roasting vegetables is a traditional cooking method that has been used for centuries. It is believed to have originated in the Middle East and spread throughout Europe and the Americas.
Flavor Profiles:
Aparon-Herb Roasted Vegetables have a savory flavor with notes of herbs and spices.
Serving Suggestions:
Aparon-Herb Roasted Vegetables can be served as a side dish or as a main course. They can also be served over cooked grains or salads.
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