Brazilian recipe
Roasted Vegetables with Paprika
Roasted vegetables with paprika are a practical and flavorful option, combining the crispness of cauliflower, the freshness of radishes, and the sweetness of carrots seasoned with spices.
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Ingredients
1/2 head of 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
Olive oil, paprika, salt, and pepper can be found in the spice aisle of most grocery stores. Cauliflower, radishes, and carrots are available in the produce section of supermarkets and local markets.
Preparation method
- Preheat oven to 425°F (220°C)
- Wash cauliflower florets in a bowl of water
- Remove florets from the water with your hands so dirt remains at the bottom of the container
- Drain well in a sieve
- Thoroughly clean the radish skins under running water with a brush
- Dry the radishes and cut them in half or into quarters if they are large
- Peel the carrots and cut them in half widthwise
- Cut the thinner part of the carrot into four lengthwise strips
- Cut the thicker part of the carrot into six lengthwise strips
- Spread all vegetables on a large baking sheet
- Drizzle vegetables with olive oil
- Sprinkle with paprika, salt, and black pepper
- Mix everything very well to ensure each piece is coated with seasoning and oil
- Spread vegetables on the baking sheet, leaving space between them so they roast evenly and become well-browned
- Bake for approximately 30 minutes
- Turn vegetables with a spatula halfway through to brown all sides
- Remove from oven once tender and golden
- Serve immediately
Observations
This recipe uses simple oven techniques to enhance the natural flavor of the vegetables, creating a golden and irresistible texture. It's a versatile side dish that pairs well with meats, poultry, or as part of a vegetarian meal.
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