Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 large red onion, cut into wedges
- 2 bell peppers, seeded and cut into 1-inch pieces
- 1 zucchini, sliced into rounds
- 1/2 cup watermelon seed oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
Special equipment needed:
- Large mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the sweet potato, red onion, bell peppers, and zucchini.
3. Drizzle the watermelon seed oil over the vegetables and toss to coat evenly.
4. Sprinkle the sea salt, black pepper, dried thyme, and dried oregano over the vegetables and toss again to evenly distribute the seasonings.
5. Spread the vegetables out in a single layer on a 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 vegetables from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 15g
Carbohydrates: 13g
Protein: 2g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- You can substitute other root vegetables, such as carrots or parsnips, for the sweet potato.
- You can use any color of bell pepper that you prefer.
- You can substitute other herbs, such as rosemary or basil, for the thyme and oregano.
Variations:
- Add some sliced mushrooms to the vegetable mix before roasting.
- Sprinkle some crumbled feta cheese over the roasted vegetables before serving.
- Drizzle some balsamic vinegar over the roasted vegetables for a tangy flavor.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces so that they cook evenly.
- Use a high-quality watermelon seed oil for the best flavor.
- If you prefer your vegetables to be more crispy, roast them for a few extra 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 in a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the roasted vegetables on a platter and garnish with some fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the roasted vegetables with a side of quinoa or brown rice.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are not tender after the recommended cooking time, continue roasting them for a few extra minutes.
Food safety advice:
Make sure to wash all of the vegetables thoroughly before using them in the recipe.
Food history:
Watermelon seed oil is a traditional ingredient in African cuisine and is known for its nutty flavor and high nutritional value.
Flavor profiles:
The roasted vegetables have a sweet and savory flavor, with a nutty undertone from the watermelon seed oil.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a main course with a salad on the side.
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