Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 large red onion, cut into wedges
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon citron zest
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sweet potato, red onion, carrots, and Brussels sprouts with olive oil, thyme leaves, citron zest, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables for 25-30 minutes, stirring occasionally, until they are tender and golden brown.
6. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
7. Transfer the roasted vegetables to a serving dish.
8. Garnish with additional thyme leaves and citron zest, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 7g
- Total carbohydrates: 28g
- Dietary fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- You can substitute other root vegetables, such as parsnips or turnips, for the sweet potato and carrots.
- You can use lemon zest instead of citron zest.
Variations:
- Add a sprinkle of crushed red pepper flakes for a spicy kick.
- Toss in some sliced mushrooms for added flavor and texture.
- Use different herbs, such as rosemary or sage, instead of thyme.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even roasting.
- Make sure the vegetables are spread out in a single layer on the baking sheet to prevent overcrowding.
- For extra crispy vegetables, increase the oven temperature to 425°F.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the vegetables, place them in a baking dish and cover with foil.
- Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
- Garnish with additional fresh herbs or a sprinkle of grated Parmesan cheese.
Garnishes:
- Fresh thyme leaves
- Citron zest
- Crushed red pepper flakes
- Grated Parmesan cheese
Pairings:
- This dish pairs well with grilled chicken or fish.
- Serve with a side of crusty bread to soak up any extra juices.
Suggested side dishes:
- Simple green salad
- Roasted garlic mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are too dry, add a drizzle of olive oil before serving.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a separate cutting board and knife for raw vegetables to prevent cross-contamination.
Food history:
- Citron is a citrus fruit that is native to the Mediterranean region.
- Thyme has been used for culinary and medicinal purposes for thousands of years.
Flavor profiles:
- The sweet potato and carrots add sweetness to the dish, while the red onion and Brussels sprouts add a savory note.
- The thyme and citron zest add a bright, fresh flavor to the dish.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
- This dish is perfect for a holiday meal or a cozy weeknight dinner.
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