Ingredients with Measurements:
- 1 large sweet potato, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 1 red bell pepper, seeded and sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 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, combine the sweet potato, Brussels sprouts, red bell pepper, and yellow onion.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Add the garlic powder, paprika, salt, and pepper, and toss again to coat.
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: 140
Fat: 7g
Carbohydrates: 19g
Fiber: 5g
Protein: 3g
Substitutions for ingredients:
- Sweet potato can be substituted with butternut squash or carrots.
- Brussels sprouts can be substituted with broccoli or cauliflower.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Olive oil can be substituted with avocado oil or coconut oil.
- Garlic powder and paprika can be substituted with other seasonings of your choice.
Variations:
- Add some chopped fresh herbs, such as rosemary or thyme, for extra flavor.
- Sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
- Drizzle some balsamic glaze over the roasted vegetables for a tangy twist.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, otherwise the vegetables will steam instead of roast.
- Use a spatula to flip the vegetables halfway through cooking for even browning.
Storage instructions:
Leftover roasted vegetables can be stored 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 or in a bowl, garnished with some fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese, balsamic glaze.
Pairings:
Spunk-Roasted Vegetables pair well with grilled chicken, steak, or fish.
Suggested side dishes:
Roasted potatoes, quinoa, or a green salad.
Troubleshooting advice:
- If the vegetables are not browning enough, increase the oven temperature or move the baking sheet to a higher rack in the oven.
- If the vegetables are burning, reduce the oven temperature or cover the baking sheet with foil.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to cut the vegetables.
- Store 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 sweet potato adds sweetness, while the Brussels sprouts and bell pepper add a slightly bitter and savory flavor. The garlic powder and paprika add a smoky and spicy flavor.
Serving suggestions:
Serve Spunk-Roasted Vegetables as a side dish or a vegetarian main course.
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