Brazilian recipe
Roasted Vegetables with Paprika (Legumes assados com páprica)
These oven-roasted vegetables combine the crunch of cauliflower, the freshness of radishes, and the sweetness of carrots, seasoned with aromatic paprika.
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Ingredients
1/2 cauliflower (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
Fresh vegetables and staples can be found in local Gambian markets, greengrocers, or general grocery stores.
Preparation method
- Preheat the oven to 220 ºC
- Wash the cauliflower florets in a bowl of water
- Remove the florets from the water with your hands, allowing the dirt to settle at the bottom of the bowl
- Drain well in a colander
- Scrub the radish skins thoroughly under running water
- Dry the radishes and cut them in half or into quarters if they are large
- Peel the carrots and cut them in half crosswise
- Cut the thinner part of the carrot into four strips lengthwise
- Cut the thicker part of the carrot into six strips lengthwise
- Distribute all the vegetables on a large baking sheet
- Drizzle the vegetables with olive oil
- Sprinkle with paprika, salt, and black pepper
- Toss everything well to ensure each piece is coated with the seasoning and oil
- Spread the vegetables on the baking sheet, keeping space between them so they roast evenly and brown well
- Roast in the oven for approximately 30 minutes
- Turn the vegetables with a spatula halfway through the cooking time to ensure they brown on all sides
- Remove from the oven as soon as they are tender and golden
- Serve immediately
Observations
This recipe employs simple oven-roasting techniques to enhance the natural flavors 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 vegetarian meal.
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