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.
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
6servings
Calories: 272kcal
Ingredients
2cupsBrussels sproutshalved
1broccoli headchopped
1Cauliflower headchopped
2cupsbaby potatoes
Dressing
¼cuproasted red bell pepper
¼cupwalnut
1clovegarlic
3tablespoonsred wine vinegar
6tablespoonsolive oil
½teaspoonsalt
Spice mix
1tspthyme
1tsporegano
½tspfreshly ground pepper
½tspgarlic powder
½tsponion powder
½tspdried chili flakes
½tsppaprika * 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.