Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 2 bell peppers, seeded and sliced
- 2 zucchinis, sliced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/2 cup salsa verde
- 1/4 cup chopped fresh cilantro
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 Brussels sprouts, red onion, bell peppers, and zucchinis with olive oil, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables for 25-30 minutes, or until tender and lightly browned.
6. In a small bowl, mix the salsa verde and cilantro.
7. Drizzle the salsa verde mixture over the roasted vegetables and toss to coat.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 16g
Fiber: 6g
Protein: 4g
Substitutions for ingredients:
- You can use any other vegetables of your choice, such as carrots, sweet potatoes, or broccoli.
- You can use any other type of salsa, such as tomato salsa or mango salsa.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese on top of the roasted vegetables before drizzling with the salsa verde mixture.
- Add some sliced chorizo or cooked chicken to the roasted vegetables for a heartier meal.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces for even roasting.
- You can prepare the vegetables ahead of time and store them in the refrigerator until ready to roast.
- For a spicier salsa verde, add some chopped jalapeño peppers or red pepper flakes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a large platter and garnish with extra cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the vegetables are not roasting evenly, stir them halfway through the cooking time.
- If the vegetables are not browning enough, increase the oven temperature by 25°F (10°C) and roast for a few more minutes.
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:
Salsa verde is a traditional Mexican sauce made with tomatillos, garlic, onion, and cilantro. It is commonly used as a condiment for tacos, burritos, and grilled meats.
Flavor profiles:
This dish is savory, slightly spicy, and tangy, with a fresh and herbaceous flavor from the salsa verde and cilantro.
Serving suggestions:
Serve this dish as a vegetarian main course or as a side dish for a Mexican-inspired 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