Roasted vegetables with red bell pepper sauce

RoastedRoasted vegetables are also great to keep in the refrigerator and reheat with rice, lentils, put on a quesadilla, sandwich, or make a warm salad.
Recipe

Having roasted vegetables in the fridge is a lifesaver, especially during busy months where you have a million other activities to do. The holiday season involves gift buying, traveling, planning, hosting, and cooking many different dishes.

This recipe for roasted vegetables (and how I made them) is so good that I’m pretty sure it will alleviate a lot of your stress by reducing your time in the kitchen.

Best vegetables to roast

All vegetables are so easy to roast, and all taste amazing. You can roast butternut squash, kabocha squash, green beans, cabbage, … I mean, the possibilities are endless.

But my favorite vegetables to roast are Brussels sprouts, potatoes, cauliflower, and broccoli.

how to roast your vegetables

  • Spice Mix. First I like to make a spice mix. In a bowl or using a mortar and pestle, mix thyme, oregano, garlic powder, onion powder, red chili flakes, salt, pepper, and paprika.
  • Vegetables. Then I cut my vegetables into bite-size pieces and spread them out on a baking sheet. As I told you before, my favorite vegetables to roast are cauliflower, broccoli, Brussels sprouts, and potatoes.
  • Season. I drizzle them with olive oil and season with the spice mix. Mix with your hands and make sure every piece is covered with olive oil and well seasoned.
  • Roast.

BEst oven settings for roasting vegetables

  • Traditional way: Preheat your oven to 400ºF. When preheated, place your baking sheet in the oven. set a timer for 15 minutes, check your vegetables, and rotate the baking sheet. Roast for 5-7 minutes more and check your vegetables again.
  • Important note: times will vary depending on the vegetable you are working with.

Tips and tricks for perfect roasted vegetables

  • Do not overcrowd the sheet pan: vegetables like to have room to roast to perfection.
  • Be generous with the olive oil, so that you make sure every piece is well covered.
  • Season properly.
  • Use quarter-size sheet pans or divide your vegetables into sections. The way that I divide them is by size, cooking times, and type of vegetable.
  • Resist the urge to combine vegetables on a single tray when roasting, because they all have different cooking times.
  • It is best that when your vegetables are done you serve them on a platter. DO NOT serve them in a bowl, because this will make them soggy.

Best way to serve the vegetables

  • On platter, drizzled with red bell pepper sauce as a side dish on your Thanksgiving meal.
  • Over pasta, quinoa or rice with a tablespoon or two of the bell pepper sauce. You can serve this dish with simple salad, and you have the perfect meal.
  • In a sandwich with some Dijon mustard on one side, and mayo on the other, the vegetable of you choice ( I love to use roasted broccoli here), a drizzle of red bell pepper sauce and a slice of cheese that melts.
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Descripción: Coles de Bruselas asadas con alioli de naranja. Palabras clave: verduras de invierno

Vegetables with Red Bell Pepper Sauce

Alejandra Graf
RoastedRoasted vegetables are also great to keep in the refrigerator and reheat with rice, lentils, put on a quesadilla, sandwich, or make a warm salad.
5 de 2 votos
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Vegetables
Cuisine Mediterranean
Servings 6 servings
Calories 272 kcal

Equipment

  • Baking sheets

Ingredients
  

  • 2 cups Brussels sprouts halved
  • 1 broccoli head chopped
  • 1 Cauliflower head chopped
  • 2 cups baby potatoes

Dressing

  • ¼ cup roasted red bell pepper
  • ¼ cup walnut
  • 1 clove garlic
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • ½ teaspoon salt

Spice mix

  • 1 tsp thyme
  • 1 tsp oregano
  • ½ tsp freshly ground pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried chili flakes
  • ½ tsp paprika * paprika

Olive oil

Instructions
 

  • Preheat the oven to 400ºF.
  • In a bowl or mortar, mix all the ingredients to make the spice mix.
  • On a baking sheet put the vegetables that you are roasting, season with the mixture of spices and drizzle with olive oil.
  • Put in the oven for 15 minutes, rotate the baking sheet, and leave for 5 more minutes or until they are ready.
  • In the meantime make the red bell pepper sauce by mixing all the ingredients in a blender.
  • Blend, taste salt and adjust if necessary.
  • Serve on a platter and drizzle with the red bell pepper sauce.

Notes

The roasted red pepper can be from a jar.
You can do all the vegetables the recipe calls for or just one.

Nutrition

Serving: 1cupCalories: 272kcalCarbohydrates: 25gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 350mgPotassium: 987mgFiber: 8gSugar: 5gVitamin A: 1039IUVitamin C: 175mgCalcium: 105mgIron: 3mg
Keyword roasted vegetables

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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5 from 2 votes (2 ratings without comment)
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