Is there anything better than a plate of deliciously roasted, insanely flavourful vegetables?!
This dish is my favourite at the moment. It’s so nice and easy, tastes delicious and gives such a wide range of veggie awesomeness. I tend to always stick with the same vegetables: zucchini, tomatoes, avocado and asparagus, so it’s great, both for my taste buds and my body to mix it up a little.
It’s based on the three best winter vegetables: sweet potatoes, parsnips and carrots, all of which have a delicious sweetness that means they really compliment each other. I like to sprinkle a little cinnamon on top too to really heighten the sweetness too. While this tastes wonderful on its own, it is the addition of red and yellow peppers, finely chopped tomatoes and jalapeño pepper that really turns this dish into something extraordinary, as their delicious juices melt into the other vegetables, making them extra specially tender and juicy, while also giving the dish a whole new layer of wonderfully rich flavours. A touch of paprika also adds a fantastically rich, spicy touch. The baking process also increases the delicious combining of these veggies in a way that no other cooking process can, as it allows all the beautiful aromas to blend together, making each individual vegetable even more delicious while still preserving all the goodness!
So simple, so easy, so healthy.
This dish doesn’t just have to be a side though, although it will go amazingly well with whatever you’re going.
I’ve been loving it recently mixed with a cup of quinoa, some sautéed mushrooms and a little tomato puree – for extra creaminess. It’s been my go-to dish this week. You can make it once at the beginning of the week so that you have three pre-preapared, absolutely delicious plates to keep in the fridge for a hungry snack, an on-the-go lunch or an easy dinner. It’s awesome. Perfect for these cold winter days too.
- 2 medium sweet potaotes
- 3 carrots
- 3 parsnips
- 1 red pepper
- 1 yellow pepper
- 2 handfuls of asparagus
- 2 dozen cherry tomatoes
- 1 jalapeño pepper (optional for those who like it spicy)
- 3 tablespoons of apple cider vinegar
- 2 teaspoons of cinnamon
- 2 teaspoons of paprika
- 2 teaspoons of mixed dried herbs
Optional – 1 cup of quinoa
Pre-heat the oven to 200C.
Start by peeling the carrots. Then chop them, with the parsnips and sweet potatoes into bite sized slices. Place these in a baking dish, mixing them with olive oil, salt, cinnamon, paprika and dried herbs. Bake for thirty minutes, making sure to mix them up after fifteen minutes.
While these veggies bake, chop the tomatoes into eights and the peppers and jalapeño into tiny cubes, discarding their seeds. Then chop the asparagus into bit sized segments.
After the thirty minutes are up add the asparagus, peppers and tomato, as well as the apple cider vinegar to the roasting tray. Stir well. Place the dish back into the oven and allow it to roast for another thirty minutes, ensuring to mix the veggies three times during this so that they all get cooked.
If you want quinoa with this, boil it during this thirty minutes.
After the second thirty minutes check the vegetables, if they wonderfully tender and the sweet potatoes can be easily pierced then they’re ready to go! If not put them back in the oven for a little longer.