Brazilian recipe
Roasted vegetables with paprika (Legumes assados com páprica)
Roasted vegetables with paprika are practical and flavourful, combining cauliflower, radish and carrot with warm seasoning.
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Ingredients
1/2 cauliflower, 2 1/2 teacups, 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
Cauliflower, radishes and carrots can be found in produce markets, greengrocers and supermarkets. Olive oil, paprika, salt and black pepper are available in supermarkets and general food shops.
Preparation method
- Preheat the oven to 220 ºC
- Wash the cauliflower florets in a bowl of water
- Lift the florets out of the water with your hands so the dirt stays at the bottom of the bowl
- Let them drain well in a sieve
- Clean the radish skins well with a small brush 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 across the width
- Cut the thinner part of the carrot lengthwise into four strips
- Cut the thicker part of the carrot lengthwise into six strips
- Spread all the vegetables on a large baking tray
- Drizzle the vegetables with the olive oil
- Sprinkle with paprika, salt and black pepper
- Mix everything very well so each piece gets seasoning and olive oil
- Spread the vegetables on the tray, leaving space between them so they roast evenly and become nicely golden
- Roast in the oven for about 30 minutes
- Turn the vegetables with a spatula halfway through so all sides brown
- Remove from the oven as soon as they are tender and golden
- Serve immediately
Observations
This recipe uses simple oven techniques to bring out the natural flavour of the vegetables, creating a golden, irresistible texture. It is a versatile side dish that works well with meat, poultry or as part of a vegetarian meal.
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