Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large red onions, cut into wedges
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, thyme, salt, and black pepper.
4. In a large bowl, toss the sweet potatoes, carrots, red onions, red and yellow bell peppers, and zucchini with the olive oil mixture until evenly coated.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 30-35 minutes, or until tender and lightly browned, stirring once halfway through cooking.
7. Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- You can use any other vegetables you like, such as eggplant, mushrooms, or broccoli.
- You can use maple syrup or agave nectar instead of honey.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add some chopped garlic or ginger to the olive oil mixture for extra flavor.
- Sprinkle some crumbled feta cheese or chopped nuts over the roasted vegetables before serving.
- Serve the roasted vegetables over a bed of quinoa or couscous for a complete meal.
Tips and tricks:
- Cut the vegetables 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 flip 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:
- Reheat the roasted vegetables in the microwave or oven until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
- Garnish with some fresh herbs or chopped scallions.
Garnishes:
- Fresh herbs, such as parsley, cilantro, or basil
- Chopped scallions
- Crumbled feta cheese
- Chopped nuts, such as almonds or walnuts
Pairings:
- Serve the roasted vegetables with grilled chicken or fish.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Quinoa or couscous
- Garlic bread or crusty bread
- Green salad with a lemon vinaigrette
Troubleshooting advice:
- If the vegetables are not browning enough, increase the oven temperature or broil them for a few minutes at the end of cooking.
- If the vegetables are getting too browned, cover them with foil halfway through cooking.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to cut the vegetables.
- Store any leftover roasted vegetables in the refrigerator within 2 hours of cooking.
Food history:
- Tarhui is a traditional Peruvian seasoning made with a blend of herbs and spices, including cumin, paprika, and oregano.
Flavor profiles:
- The roasted vegetables have a sweet and savory flavor from the honey and balsamic vinegar, with a hint of thyme and black pepper.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
- Top with some grilled chicken or shrimp for a protein boost.
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