Brazilian recipe
Roasted vegetables with paprika (Legumes assados com páprica)
These oven-roasted vegetables are a practical and flavorful option, combining the crunch of cauliflower, the crispness of radishes, and the sweetness of carrots, all seasoned with aromatic spices.
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Ingredients
1/2 head of cauliflower (approx. 2 1/2 cups, cut into medium florets)
8 radishes
2 carrots
3 tablespoons olive oil
1 1/2 teaspoons paprika
Salt and freshly ground black pepper to taste
8 radishes
2 carrots
3 tablespoons olive oil
1 1/2 teaspoons paprika
Salt and freshly ground black pepper to taste
Where to find ingredients
Find fresh produce at local supermarkets or neighborhood farmers' markets. Olive oil and spices are widely available in the baking and pantry aisles of any grocery store.
Preparation method
- Preheat the oven to 220 ºC (428 ºF)
- Wash the cauliflower florets in a bowl of water
- Remove the florets from the water with your hands, ensuring any dirt remains at the bottom of the container
- Drain well in a colander
- Clean the radish skins thoroughly with a small brush under running water
- Dry the radishes and cut them into halves or quarters if they are large
- Peel the carrots and cut them in half crosswise
- Cut the thinner part of the carrot into four length-wise strips
- Cut the thicker part of the carrot into six length-wise strips
- Distribute all the vegetables onto a large baking sheet
- Drizzle the vegetables with the olive oil
- Sprinkle with the paprika, salt, and black pepper
- Toss everything very well to ensure each piece is evenly coated with the seasoning and oil
- Spread the vegetables on the baking sheet, leaving space between them so they roast evenly and get nice and golden
- Place in the oven for approximately 30 minutes
- Turn the vegetables with a spatula halfway through the cooking time to ensure all sides brown properly
- Remove from the oven as soon as they are tender and golden
- Serve immediately
Observations
This recipe uses simple oven-roasting techniques to enhance the natural flavor of the vegetables, creating an irresistible golden texture. It is a versatile side dish that pairs perfectly with meat, poultry, or as part of a balanced vegetarian meal.
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