Brazilian recipe
Paprika Roasted Vegetables (Legumes assados com páprica)
These paprika roasted vegetables offer a practical and flavorful dish, combining the crisp texture of cauliflower, the peppery bite of radishes, and the natural sweetness of carrots, all seasoned with warm spices.
0.0 / 5 by 0 Reviews
Ingredients
1/2 cauliflower (approx. 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 cauliflower, carrots, and radishes at local markets or produce sections of supermarkets in Harare and Bulawayo. Opt for firm vegetables for the best roasting results. For the paprika, look in the spice aisle of any well-stocked grocery shop; if you prefer a smokier profile, smoked paprika is a great alternative to standard sweet paprika.
Preparation method
- Preheat the oven to 220°C.
- Wash the cauliflower florets in a bowl filled with water.
- Lift the florets out of the water with your hands, ensuring any dirt remains at the bottom of the bowl.
- Drain the florets well in a colander.
- Thoroughly clean the radish skins using a small vegetable brush under running water.
- Dry the radishes well and cut them into halves, or quarters if they are large.
- Peel the carrots and cut them in half crosswise.
- Slice the thinner portion of the carrots into four long strips.
- Slice the thicker portion of the carrots into six long strips.
- Arrange all the vegetables on a large baking tray.
- Drizzle the vegetables with the olive oil.
- Sprinkle the paprika, salt, and black pepper evenly over the top.
- Toss everything well to ensure every piece is coated in the oil and seasoning.
- Spread the vegetables across the tray, leaving enough space between them so they roast evenly and achieve a nice golden color.
- Place in the oven and roast 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 once they are tender and beautifully golden.
- Serve immediately.
Observations
This recipe uses simple oven-roasting techniques to enhance the natural flavors of the vegetables, creating an irresistible golden finish. It serves as a versatile side dish that pairs beautifully with meat, poultry, or as a centerpiece for a vegetarian meal.
Ratings and comments