Brazilian recipe
Roasted Vegetables with Paprika (Legumes assados com páprica)
These paprika-roasted vegetables offer a vibrant, nutritious side dish, balancing the crispness of cauliflower, the peppery bite of radish, and the natural sweetness of carrots.
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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 produce is readily available at local markets and neighborhood grocery stores. You can find cauliflower, radishes, and carrots in the fresh vegetable section. Extra virgin olive oil and spices like paprika are standard pantry staples found in the dry goods aisle of most supermarkets.
Preparation method
- Preheat your oven to 220°C.
- Wash the cauliflower florets in a bowl filled with water.
- Lift the florets out of the water with your hands, allowing any grit to settle at the bottom of the bowl.
- Drain the cauliflower well in a colander.
- Scrub the radish skins thoroughly under running water to remove any soil.
- Dry the radishes and slice them in half or into quarters if they are large.
- Peel the carrots and cut them in half crosswise.
- Slice the thinner portion of the carrots into four long strips.
- Slice the thicker portion of the carrots into six long strips.
- Arrange all the prepared vegetables on a large baking tray.
- Drizzle the olive oil evenly over the vegetables.
- Sprinkle with the paprika, salt, and black pepper.
- Toss everything well to ensure every piece is thoroughly coated in seasoning and oil.
- Spread the vegetables in a single layer, ensuring enough space between them so they roast evenly and caramelize.
- Place in the oven and roast for approximately 30 minutes.
- Turn the vegetables with a spatula halfway through the cooking time to ensure even browning.
- Remove from the oven once the vegetables are tender and golden.
- Serve immediately.
Observations
This recipe employs simple oven-roasting techniques to intensify the natural flavors of the vegetables, achieving a delightful golden-brown finish. It serves as a highly versatile accompaniment that pairs beautifully with grilled meats, poultry, or as a key component in a plant-based main course.
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