Roasted Vegetables with Red Bell Pepper Sauce
These are the roasted vegetables I make almost every week. Cauliflower, broccoli, Brussels sprouts, and potatoes tossed in a simple spice mix and roasted until golden. The red bell pepper sauce brings everything together, and honestly, you will want to put it on everything.
6 servings
Calories: 272kcal
Ingredients
Vegetables
- 2 cups Brussels sprouts halved
- 1 head broccoli chopped into florets
- 1 head cauliflower chopped into florets
- 2 cups baby potatoes halved
- 3 tablespoons olive oil
- 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
- ½ tsp salt
Instructions
- Preheat the oven to 400°F.
- In a small bowl or mortar, mix all the spice mix ingredients together.
- Spread the vegetables on a baking sheet (use two if needed, do not overcrowd). Drizzle with olive oil, sprinkle the spice mix over everything, and toss with your hands until every piece is well coated.
- Roast for 15 minutes. Rotate the baking sheet and roast for 5 to 7 more minutes, until the edges are golden and crispy.
- While the vegetables roast, make the sauce. Add the roasted red bell peppers, walnuts, garlic, red wine vinegar, olive oil, and salt to a blender. Blend until smooth. Taste and adjust salt if needed.
- Transfer the vegetables to a platter (not a bowl, so they stay crispy) and drizzle with the red bell pepper sauce.
Notes
Separate vegetables by type on different sheet pans if possible. Potatoes take longer than broccoli, so grouping by size and density gives you better results.
The red bell pepper sauce keeps in the fridge for up to 5 days. It is also great on pasta, grilled bread, or rice bowls.
You can use jarred roasted red bell peppers to save time. They work perfectly here.
Serve leftovers reheated on a sheet pan at 375°F for a few minutes to get the crispiness back.
The red bell pepper sauce keeps in the fridge for up to 5 days. It is also great on pasta, grilled bread, or rice bowls.
You can use jarred roasted red bell peppers to save time. They work perfectly here.
Serve leftovers reheated on a sheet pan at 375°F for a few minutes to get the crispiness back.
Nutrition
Serving: 1cup | Calories: 272kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 350mg | Potassium: 987mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1039IU | Vitamin C: 175mg | Calcium: 105mg | Iron: 3mg