Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 large carrot, peeled and cut into 1-inch pieces
- 1 large parsnip, peeled and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, combine the sweet potato, carrot, parsnip, red onion, red bell pepper, yellow bell pepper, and zucchini.
4. In a small bowl, whisk together the olive oil, salt, black pepper, cumin, smoked paprika, garlic powder, and cayenne pepper.
5. Pour the spice mixture over the vegetables and toss to coat evenly.
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, stirring once halfway through cooking.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 22g
Protein: 3g
Fiber: 5g
Sugar: 7g
Sodium: 410mg
Substitutions for ingredients:
- Any root vegetables can be used in place of sweet potato, carrot, and parsnip.
- Any color bell pepper can be used in place of red and yellow.
- Any summer squash can be used in place of zucchini.
Variations:
- Add 1/2 cup of chopped fresh herbs, such as parsley, cilantro, or basil, to the spice mixture.
- Add 1 cup of cooked chickpeas or black beans to the vegetables before roasting.
- Top the roasted vegetables with crumbled feta cheese or chopped nuts before serving.
Tips and tricks:
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Use a large enough baking sheet to prevent overcrowding, which can lead to steaming instead of roasting.
- Stir the vegetables once halfway through cooking to ensure even browning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the roasted vegetables in a large bowl or on a platter.
Garnishes:
Sprinkle with chopped fresh herbs or crumbled feta cheese.
Pairings:
Serve alongside grilled chicken or fish for a complete meal.
Suggested side dishes:
- Quinoa or brown rice
- Mixed greens salad with a simple vinaigrette
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are not tender after 25-30 minutes, continue roasting until they are cooked to your liking.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to cut the vegetables.
- Store leftovers promptly in the refrigerator.
Food history:
Hoosh is a traditional Persian dish made with vegetables, legumes, and grains. This recipe is inspired by the flavors of hoosh.
Flavor profiles:
The roasted vegetables are seasoned with a blend of warm spices, including cumin, smoked paprika, and garlic powder, for a smoky and slightly spicy flavor.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a vegetarian main course.
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