Ingredients with Measurements:
- 1 lb. mixed vegetables (such as carrots, Brussels sprouts, and sweet potatoes), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 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 small bowl, whisk together the olive oil, fish sauce, honey, garlic powder, salt, and pepper.
4. Place the mixed vegetables on the prepared baking sheet.
5. Drizzle the fish sauce mixture over the vegetables and toss to coat evenly.
6. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly browned.
7. 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 (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- You can use any vegetables you like, such as broccoli, cauliflower, or zucchini.
- If you don't have fish sauce, you can use soy sauce instead.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the fish sauce mixture for extra flavor.
- Sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
Tips and tricks:
- Make sure the vegetables are cut into similar-sized pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- If the vegetables are not browning enough, increase the oven temperature to 425°F (220°C) for the last 5-10 minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vegetables in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with some fresh herbs sprinkled over the top.
Garnishes:
- Sprinkle some chopped nuts, such as almonds or pecans, over the roasted vegetables for extra crunch.
Pairings:
- This dish pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
- If the vegetables are not cooking evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure the vegetables are washed and dried thoroughly before roasting.
- Use a clean cutting board and knife to cut the vegetables.
Food history:
- Roasting vegetables is a popular cooking method that has been used for centuries.
Flavor profiles:
- The fish sauce adds a savory umami flavor to the vegetables, while the honey adds sweetness.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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Region: Thai