Brazilian recipe
Roasted vegetables with paprika (Legumes assados com páprica)
These paprika-roasted vegetables offer a practical and flavorful dish, combining the crunch of cauliflower, the crispness of radish, and the sweetness of carrots, all seasoned with warm spices.
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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
You can find fresh produce like cauliflower, carrots, and radishes at local markets or grocery stores. Olive oil, paprika, and basic spices are available in the pantry staples aisle of any supermarket.
Preparation method
- Preheat the oven to 220°C.
- Wash the cauliflower florets in a bowl of water.
- Remove the florets from the water with your hands, leaving any dirt at the bottom of the bowl.
- Drain well in a colander.
- Scrub the radish skins clean 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 section of the carrot into four strips lengthwise.
- Cut the thicker section of the carrot into six strips lengthwise.
- Arrange all the vegetables on a large baking sheet.
- Drizzle the vegetables with olive oil.
- Sprinkle with the paprika, salt, and black pepper.
- Toss everything thoroughly to ensure every piece is evenly coated with the seasoning and oil.
- Spread the vegetables out on the baking sheet, leaving enough space between them so they roast evenly and brown well.
- Place 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 uses simple oven-roasting techniques to enhance the natural flavors of the vegetables, resulting in 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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