Ingredients with Measurements:
- 1 lb mixed vegetables (such as carrots, Brussels sprouts, and cauliflower), chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup smântână (sour cream)
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, toss the chopped vegetables with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned.
6. Remove the vegetables from the oven and let them cool for a few minutes.
7. In a small bowl, whisk together the smântână and a pinch of salt.
8. Drizzle the smântână mixture over the roasted vegetables and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Sugar: 4g
Sodium: 590mg
Substitutions for ingredients:
- You can use any combination of vegetables that you like.
- Instead of smântână, you can use Greek yogurt or crème fraîche.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the smântână mixture.
- Sprinkle grated Parmesan cheese over the roasted vegetables before serving.
- Add sliced red onion or bell peppers to the vegetable mix.
Tips and tricks:
- Make sure the vegetables are chopped into similar-sized pieces so they cook evenly.
- Don't overcrowd the baking sheet or the vegetables will steam instead of roast.
- If you want the vegetables to be extra crispy, turn on the broiler for the last few minutes of cooking.
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 fresh herbs.
Garnishes:
Fresh herbs, grated Parmesan cheese, or chopped nuts.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the roasted vegetables with a simple green salad or a crusty baguette.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are too dry, add a little more olive oil before roasting.
Food safety advice:
- Make sure to wash the vegetables thoroughly before chopping.
- Use a clean cutting board and knife to avoid cross-contamination.
- Store leftovers promptly in the refrigerator.
Food history:
Roasting vegetables is a popular cooking method that has been used for centuries. Smântână is a traditional Romanian ingredient that is similar to sour cream.
Flavor profiles:
The smântână adds a tangy, creamy flavor to the roasted vegetables, while the garlic powder and black pepper add a savory kick.
Serving suggestions:
Serve the roasted vegetables as a side dish for a family dinner or as a healthy snack. This dish is also great for entertaining, as it can be made ahead of time and served at room temperature.
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Region: Romanian