Brazilian recipe
Roasted Vegetables with Paprika (Legumes assados com páprica)
Roasted vegetables with paprika are a practical, flavourful option, bringing together the crisp bite of cauliflower, the freshness of radish, and the sweetness of carrot seasoned with 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
Look for the vegetables in the fresh produce section of supermarkets, public markets, or roadside stalls; choose firm cauliflower, crisp radishes, and sweet carrots. Paprika, olive oil, salt, and black pepper are usually found in the spice aisle and cooking oils section.
Preparation method
- Preheat the oven to 220°C
- Wash the cauliflower florets in a bowl of water
- Lift the florets out with your hands so the dirt stays at the bottom of the bowl
- Let them drain well in a colander
- Wash the radish skins thoroughly with a 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 into four lengthwise strips
- Cut the thicker part of the carrot into six lengthwise strips
- Spread all the vegetables out on a large baking tray
- Drizzle the vegetables with the olive oil
- Sprinkle over the paprika, salt, and black pepper
- Mix everything very well to make sure every piece is coated with seasoning and oil
- Spread the vegetables out on the tray, leaving space between them so they roast evenly and brown well
- Bake for approximately 30 minutes
- Turn the vegetables with a spatula halfway through so 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 techniques to bring out the vegetables’ natural flavour, creating a golden, irresistible texture. It’s a versatile side dish that works well with meats, poultry, or as part of a vegetarian meal.
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