Brazilian recipe
Paprika-Roasted Vegetables
These paprika-roasted vegetables offer a perfect balance of textures, pairing crisp cauliflower, fresh radishes, and sweet carrots with a touch of aromatic spice.
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Ingredients
1/2 cauliflower (approx. 2 1/2 cups, cut into medium florets)
8 radishes
2 carrots
3 tbsp olive oil
1 1/2 tsp paprika
Freshly ground sea salt and black pepper to taste
8 radishes
2 carrots
3 tbsp olive oil
1 1/2 tsp paprika
Freshly ground sea salt and black pepper to taste
Where to find ingredients
You can find fresh produce like cauliflower, radishes, and carrots at local wet markets or supermarket fresh produce sections such as FairPrice or Cold Storage. Olive oil and spices like paprika are available in the baking or international grocery aisles of most major supermarkets.
Preparation method
- Preheat your oven to 220°C.
- Rinse the cauliflower florets in a bowl filled with water.
- Lift the florets out of the water with your hands, ensuring any grit or dirt remains at the bottom of the bowl.
- Drain the florets thoroughly in a colander.
- Scrub the radish skins well under cold running water.
- Pat the radishes dry and slice them into halves, or quarters if they are particularly large.
- Peel the carrots and trim them in half widthwise.
- Cut the thinner section of the carrots into four lengthwise sticks.
- Cut the thicker section of the carrots into six lengthwise sticks.
- Arrange all the prepared vegetables on a large baking tray.
- Drizzle the olive oil evenly over the vegetables.
- Sprinkle with the paprika, salt, and freshly ground black pepper.
- Toss everything together thoroughly to ensure each piece is well-coated with oil and seasoning.
- Spread the vegetables across the tray, leaving enough space between them to ensure even roasting and perfect caramelization.
- Roast in the oven for approximately 30 minutes.
- Flip the vegetables using a spatula halfway through the cooking time to ensure they brown evenly on all sides.
- Remove from the oven as soon as the vegetables are tender and golden brown.
- Serve immediately.
Observations
Using simple oven-roasting techniques, this recipe brings out the natural sweetness of the vegetables, resulting in a beautifully browned and irresistible finish. It is a highly versatile side dish that complements roasted meats and poultry perfectly, or serves as a wholesome centerpiece for a vegetarian meal.
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