Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 medium red onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 zucchini, sliced
- 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 (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sweet potatoes, carrots, red onion, red and yellow bell peppers, and zucchini with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes or until tender and golden brown.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 10g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- You can use any other vegetables of your choice, such as broccoli, cauliflower, or eggplant.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add some chopped fresh herbs, such as parsley or basil, for extra flavor.
- You can sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
Tips and tricks:
- Cut the vegetables into similar sizes for even roasting.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a spatula to flip the vegetables halfway through cooking for even browning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roasted vegetables in the microwave or oven until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with some fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- Grilled chicken or fish
- Quinoa or rice
Suggested side dishes:
- Green salad
- Garlic bread
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Wash all the vegetables thoroughly before using them.
- 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 roasted vegetables have a sweet and savory flavor with a hint of herbs.
Serving suggestions:
- Serve the roasted vegetables as a side dish or a vegetarian main dish.
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