Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tablespoons olive oil
- 1 tablespoon sumbala (African fermented seasoning)
- 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 onion, red bell pepper, yellow bell pepper, olive oil, and sumbala. Toss to coat the vegetables evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Season with salt and pepper to taste.
6. Roast the vegetables for 25-30 minutes, or until they are tender and lightly browned.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Fiber: 4g
Sugar: 6g
Sodium: 150mg
Substitutions for ingredients:
- You can substitute any of the vegetables with your favorite vegetables.
- If you don't have sumbala, you can use any other seasoning of your choice.
Variations:
- You can add some chopped garlic or ginger to the vegetables before roasting.
- You can sprinkle some chopped fresh herbs like thyme or rosemary over the roasted vegetables before serving.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roasting.
- If you like your vegetables crispier, you can roast them for a few more minutes.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, place them on a baking sheet and roast in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter garnished with some fresh herbs like parsley or cilantro.
Garnishes:
- Chopped fresh herbs like parsley or cilantro
Pairings:
- This dish pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
- Serve the roasted vegetables with a side of quinoa, brown rice, or couscous.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Use a separate cutting board and knife for the vegetables and meat to avoid cross-contamination.
Food history:
- Sumbala is a fermented seasoning used in West African cuisine. It is made from the seeds of the néré tree and has a strong umami flavor.
Flavor profiles:
- The sumbala adds a savory, umami flavor to the roasted vegetables, while the sweet potato adds a touch of sweetness.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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