Ingredients with Measurements:
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 large red onion, peeled and cut into wedges
- 2 bell peppers, seeded and cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1/2 cup cherry tomatoes
- 2 tablespoons 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.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the sweet potato, red onion, bell peppers, zucchini, and cherry tomatoes.
4. Drizzle the olive oil over the vegetables and toss to coat.
5. Add the thyme, rosemary, garlic powder, salt, and pepper to the bowl and toss again to evenly distribute the seasonings.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned.
8. 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: 120
Fat: 5g
Carbohydrates: 18g
Protein: 2g
Fiber: 4g
Sugar: 7g
Sodium: 60mg
Substitutions for ingredients:
- You can use any type of potato in place of the sweet potato.
- Any color of onion can be used instead of red onion.
- Feel free to use any color of bell pepper.
- Yellow squash can be used instead of zucchini.
- Grape tomatoes can be used instead of cherry tomatoes.
Variations:
- Add some sliced mushrooms to the vegetable mix.
- Sprinkle some grated Parmesan cheese over the vegetables before roasting.
- Use fresh herbs instead of dried herbs.
- Add some sliced sausage or chicken to the vegetable mix for a heartier meal.
Tips and tricks:
- Make sure the vegetables are cut into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a spatula to toss the vegetables halfway through cooking for even browning.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vegetables in a baking dish and cover with foil.
- Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
- Garnish with fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Fresh herbs
- Grated Parmesan cheese
Pairings:
- Serve with grilled chicken or fish.
- Pair with a side salad or crusty bread.
Suggested side dishes:
- Side salad
- Crusty bread
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash all vegetables before using.
- Use a clean cutting board and knife when preparing the vegetables.
Food history:
- Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times.
Flavor profiles:
- The sweet potato adds a sweet and earthy flavor to the dish, while the red onion adds a slightly sweet and tangy flavor.
- The bell peppers add a sweet and slightly smoky flavor, while the zucchini adds a mild and slightly sweet flavor.
- The cherry tomatoes add a burst of sweetness and acidity to the dish.
Serving suggestions:
- Serve as a side dish or as a vegetarian main dish.
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