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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.
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Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Vegetables
Cuisine Mediterranean
Servings 6 servings
Calories 272 kcal


  • Baking sheets


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


  • 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


    • 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.


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


    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


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

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