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Roasted Vegetable Medley

Creamy Roasted Vegetable Medley That's Irresistibly Delicious

This Creamy Roasted Vegetable Medley is a versatile and delicious dish that combines tender, caramelized veggies with a luxurious cream sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 head Cauliflower Substitute with broccoli or Brussels sprouts.
  • 2 medium Carrots Parsnips can be used for a different flavor.
  • 2 medium Bell Pepper Any color variety works well.
  • 1 medium Red Onion Can be swapped with yellow onion or shallots.
For the Sauce
  • 2 tablespoons Olive Oil Avocado oil is an easy substitute.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 3 cloves Garlic Omit if sensitive; can use garlic powder.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust based on spice preference.
  • 1 cup Sun-Dried Tomatoes in Oil Fresh tomatoes can be used for a lighter option.
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free.
  • 1 cup Vegetable Broth Chicken broth is an option if not vegetarian.
  • 1/2 cup Parmesan Cheese Nutritional yeast can serve as a vegan alternative.
For Finishing Touches
  • 1 tablespoon Italian Herb Blend Add fresh herbs like basil or oregano if desired.
  • 1 tablespoon Balsamic Vinegar Apple cider vinegar can substitute.
  • 1/4 cup Fresh Basil Chopped, for finishing touch.

Equipment

  • Oven
  • Baking Sheet
  • pan

Method
 

Step-by-Step Instructions for Creamy Roasted Vegetable Medley
  1. Preheat the oven to 400°F (200°C).
  2. On a large baking sheet, toss together the cauliflower, carrots, bell pepper, and red onion with olive oil, salt, and ground black pepper. Spread in a single layer.
  3. Roast the vegetables for 25 minutes, stirring halfway through.
  4. Melt butter or oil in a pan over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.
  5. Add the sun-dried tomatoes, heavy cream, and vegetable broth to the pan. Allow to simmer for 3 minutes.
  6. Stir in grated Parmesan cheese and Italian herb blend. Mix until the cheese is melted and combined.
  7. Transfer the roasted vegetables into the sauce, stirring gently to coat. Let simmer together for 2 minutes.
  8. Stir in freshly chopped basil before serving to add freshness.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 100mgCalcium: 200mgIron: 2mg

Notes

For best results, avoid overcrowding the baking sheet and cut vegetables to similar sizes for even cooking.

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