Brazilian recipe
Roasted Vegetables with Paprika
These roasted vegetables with paprika make a practical and tasty side dish, pairing the crunch of cauliflower, the freshness 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
Cauliflower, radishes, and carrots are easily found at local markets or supermarkets like those in Port Vila. Look for fresh, firm produce in the vegetable section. Olive oil and paprika are available in the baking or spice aisles of any grocery shop. If you cannot find fresh paprika, smoked paprika is a popular alternative that adds a great depth of flavor to roasted vegetables.
Preparation method
- Preheat your oven to 220 ºC
- Wash the cauliflower florets in a bowl filled with water
- Remove the florets from the water with your hands, leaving any grit or soil at the bottom of the bowl
- Drain well in a colander
- Scrub the radishes thoroughly under running water using a small vegetable brush
- Pat the radishes dry and cut them into halves or quarters if they are large
- Peel the carrots and slice them in half widthwise
- Cut the thinner section of the carrot into four lengthways strips
- Cut the thicker section of the carrot into six lengthways strips
- Arrange all the vegetables on a large roasting tray
- Drizzle the olive oil over the vegetables
- Sprinkle with the paprika, salt, and black pepper
- Toss everything well to ensure every piece is evenly coated in the seasoning and oil
- Spread the vegetables out on the tray, making sure there is space between them so they roast evenly and get nice and golden
- Place in the oven for about 30 minutes
- Turn the vegetables with a spatula halfway through cooking to ensure they brown on all sides
- Remove from the oven as soon as they are tender and golden-brown
- Serve immediately
Observations
This recipe uses simple oven-roasting techniques to bring out the natural flavors of the vegetables, creating an irresistible, golden-brown finish. It’s a versatile side that pairs beautifully with meat or poultry, or works perfectly as part of a plant-based meal.
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