Ingredients with Measurements:
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 large red onion, sliced into wedges
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 zucchini, sliced into rounds
- 1/4 cup olive oil
- 2 tablespoons Valentina hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the olive oil, Valentina hot sauce, salt, and black pepper.
4. Add the sweet potato, red onion, red bell pepper, yellow bell pepper, and zucchini to the bowl and toss to coat with the oil mixture.
5. Spread the vegetables out in a single layer on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
7. Remove the baking sheet from the oven and sprinkle the roasted vegetables with chopped fresh parsley.
8. Serve the Valentina-roasted vegetables hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 19g
Protein: 3g
Fiber: 4g
Sodium: 520mg
Substitutions for ingredients:
- You can use any type of hot sauce instead of Valentina hot sauce.
- You can use any type of bell pepper instead of red and yellow bell peppers.
- You can use any type of herb instead of parsley.
Variations:
- You can add other vegetables such as carrots, broccoli, or cauliflower.
- You can add some sliced garlic to the oil mixture for extra flavor.
- You can sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even cooking.
- Use a large bowl to toss the vegetables with the oil mixture to ensure they are evenly coated.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
Storage instructions:
Store any leftover Valentina-roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted vegetables, place them in a baking dish and cover with foil. Bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Valentina-roasted vegetables on a large platter or in individual bowls.
Garnishes:
Sprinkle some extra chopped fresh parsley over the roasted vegetables before serving.
Pairings:
These roasted vegetables pair well with grilled chicken, steak, or fish.
Suggested side dishes:
Serve the Valentina-roasted vegetables with a side of rice, quinoa, or couscous.
Troubleshooting advice:
- If the vegetables are not browning enough, turn up the oven temperature or move the baking sheet to a higher rack.
- If the vegetables are burning, reduce the oven temperature or cover them with foil.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Valentina hot sauce is a popular Mexican hot sauce that is made with chili peppers, vinegar, and spices. It is named after the daughter of the founder of the company that produces it.
Flavor profiles:
The Valentina hot sauce adds a spicy and tangy flavor to the roasted vegetables, while the olive oil and salt enhance their natural sweetness.
Serving suggestions:
Serve the Valentina-roasted vegetables as a side dish or as a vegetarian main course.
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