Ingredients with Measurements:
- 1 large sweet potato, peeled and diced into bite-sized pieces
- 2 cups Brussels sprouts, trimmed and halved
- 1 red onion, sliced into wedges
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 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 potato, Brussels sprouts, red onion, red bell pepper, yellow bell pepper, and minced garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the chopped rosemary and thyme over the vegetables and season with salt and pepper to taste.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 167
Fat: 7g
Carbohydrates: 25g
Fiber: 6g
Protein: 4g
Substitutions for ingredients:
- You can substitute other root vegetables, such as carrots or parsnips, for the sweet potato.
- You can use any combination of bell peppers that you prefer.
- You can use dried herbs instead of fresh, but reduce the amount to 1 teaspoon each.
Variations:
- Add cubed butternut squash or diced zucchini for more variety.
- Top with crumbled feta cheese or chopped nuts for added flavor and texture.
Tips and tricks:
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Use fresh herbs for the best flavor.
- Toss the vegetables halfway through cooking to ensure they brown evenly.
Storage instructions:
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the microwave or oven until heated through.
Presentation ideas:
Serve the roasted vegetables in a large bowl or on a platter for a beautiful presentation.
Garnishes:
Garnish with additional fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are too dry, drizzle with additional olive oil before roasting.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to avoid cross-contamination.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times when people cooked over open fires.
Flavor profiles:
The combination of garlic and herbs adds a savory, earthy flavor to the sweet and slightly bitter vegetables.
Serving suggestions:
Serve as a side dish or add to a salad for a nutritious and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A