Ingredients with Measurements:
- 2 large sweet potatoes, peeled and chopped into small cubes
- 2 large carrots, peeled and chopped into small cubes
- 1 red bell pepper, seeded and chopped into small pieces
- 1 yellow bell pepper, seeded and chopped into small pieces
- 1 red onion, peeled and chopped into small pieces
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 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.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the sweet potatoes, carrots, red and yellow bell peppers, and red onion.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Add the dried thyme, dried rosemary, garlic powder, salt, and pepper to the bowl and mix well.
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.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 11g
Carbohydrates: 27g
Fiber: 5g
Protein: 3g
Substitutions for ingredients:
- You can use any root vegetables you like in place of the sweet potatoes and carrots, such as parsnips or turnips.
- You can use any color bell peppers you like, or omit them altogether.
- You can use fresh herbs instead of dried, but use three times as much.
Variations:
- Add some chopped fresh herbs, such as parsley or cilantro, to the roasted vegetables before serving.
- Sprinkle some crumbled feta cheese over the roasted vegetables before serving.
- Add some sliced mushrooms to the vegetable mixture before roasting.
Tips and tricks:
- Cut the vegetables into small, uniform pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a spatula to toss the vegetables halfway through the cooking time, 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 the vegetables in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a large platter, garnished with some fresh herbs.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Brown rice
- Quinoa
- Couscous
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are not tender after 30 minutes, continue roasting them until they are.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to chop the vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Roasting vegetables is a popular cooking method that has been used for centuries. It is a simple and delicious way to bring out the natural flavors of vegetables.
Flavor profiles:
The sweet potatoes and carrots add sweetness to the dish, while the bell peppers and red onion add a slight tanginess. The herbs and garlic powder add savory notes.
Serving suggestions:
Serve the roasted vegetables as a side dish with your favorite protein, or as a vegetarian main dish with some grains or legumes on the side.
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