Ingredients with Measurements:
- 1 large sweet potato, peeled and chopped into small pieces
- 2 cups of Brussels sprouts, trimmed and halved
- 1 red onion, peeled and cut into wedges
- 2 tablespoons of olive oil
- 1/4 cup of Bludwine
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the chopped sweet potato, halved Brussels sprouts, and red onion wedges.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Pour the Bludwine over the vegetables and toss again.
5. Season with salt and pepper to taste.
6. Spread the vegetables out evenly on a baking sheet.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the sweet potato with butternut squash or carrots.
- You can substitute the Brussels sprouts with broccoli or cauliflower.
- You can substitute the Bludwine with red wine or balsamic vinegar.
Variations:
- Add some chopped garlic or fresh herbs like rosemary or thyme for extra flavor.
- Top the roasted vegetables with some crumbled feta cheese or toasted nuts before serving.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes to ensure even roasting.
- Use a rimmed baking sheet to prevent the vegetables from falling off.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply place the vegetables in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter or individual plates.
- Garnish with some fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs like rosemary or thyme
- Crumbled feta cheese
- Toasted nuts like almonds or pecans
Pairings:
- This dish pairs well with roasted chicken or grilled steak.
- Serve with a side of crusty bread or a simple green salad.
Suggested side dishes:
- Garlic mashed potatoes
- Steamed rice
- Roasted asparagus
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are too dry, add a little more olive oil or Bludwine.
Food safety advice:
- Make sure to wash and dry all the vegetables before using.
- Use a clean cutting board and knife to avoid cross-contamination.
- Store any leftovers promptly in the refrigerator.
Food history:
- Bludwine is a type of red wine made from a blend of grapes, including Cabernet Sauvignon, Merlot, and Zinfandel. It is known for its rich, fruity flavor and deep color.
Flavor profiles:
- The roasted vegetables have a sweet and savory flavor, with a hint of tanginess from the Bludwine.
Serving suggestions:
- Serve the roasted vegetables as a side dish for a holiday meal or a weeknight dinner.
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