Ingredients with Measurements:
- 1 lb. carrots, peeled and cut into 1-inch pieces
- 1 lb. broccoli florets
- 1 lb. cauliflower florets
- 1 lb. sweet potatoes, peeled and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1/4 cup olive oil
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- Salt and pepper to taste
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 carrots, broccoli, cauliflower, sweet potatoes, and red onion.
4. Drizzle the olive oil over the vegetables and toss to coat.
5. Sprinkle the garlic powder, dried thyme, salt, and pepper over the vegetables and toss to coat evenly.
6. Spread the vegetables in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 30-40 minutes, or until tender and lightly browned, stirring occasionally.
8. Remove the vegetables from the oven and let them cool for a few minutes.
9. Serve the oven-roasted vegetables warm as a side dish or as a main course.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrates: 33g
- Dietary fiber: 9g
- Sugars: 10g
- Protein: 6g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as zucchini, bell peppers, or mushrooms.
- You can use any type of oil you prefer, such as vegetable oil or canola oil.
- You can use fresh garlic and fresh thyme instead of the dried versions.
Variations:
- You can add some grated Parmesan cheese or chopped fresh herbs, such as parsley or basil, to the roasted vegetables before serving.
- You can drizzle some balsamic vinegar or lemon juice over the roasted vegetables for extra flavor.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can prepare the vegetables in advance and store them in an airtight container in the refrigerator until ready to roast.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the roasted vegetables on a platter and garnish with some fresh herbs or grated Parmesan cheese.
Garnishes:
- Fresh herbs, such as parsley or basil
- Grated Parmesan cheese
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Rice pilaf
- Quinoa salad
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are not tender enough, you can roast them for a few more minutes until they reach the desired texture.
Food safety advice:
- Make sure to wash the vegetables thoroughly before preparing them.
- Use a clean cutting board and knife to cut the vegetables.
- Store any leftover roasted vegetables in the refrigerator within 2 hours of cooking.
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 roasted vegetables have a savory, slightly sweet flavor with hints of garlic and thyme.
Serving suggestions:
- Serve the roasted vegetables as a side dish with your favorite protein, or enjoy them as a vegetarian main course.
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