Roasted Mixed Vegetables

Side Dish Recipes – Roasted Mixed Vegetables

Side dishes are served to complement the starch and protein item in the plate. Most side dish recipes are composed of single or a number of assorted vegetables. Mixed Roasted vegetables is one of the most interesting ways of cooking side dish recipes involving vegetables besides the typical sautéed variety.

Ingredients:

  • ¼ kilo carrots, cut in 1-inch thick pieces
  • 1 piece white radish, cut in 1-inch thick pieces
  • 3-5 pieces red radish, sliced in half
  • 1 piece zucchini, cut in ½-inch thick slices
  • 1 large bell peppers, cut into 1×1 inch square
  • 2 sprigs fresh thyme, chopped
  • 1 sprig fresh parsley, leaves only, chopped
  • Salt
  • Pepper
  • ½ cup Olive oil

 

Procedure:

  1. Preheat oven to 160 degrees Celsius.
  2. In a baking pan, mix all the ingredients in.
  3. Sprinkle it with thyme, parsley, salt and pepper.
  4. Drizzle with olive oil.
  5. Toss well until everything is coated with oil and seasoned evenly.
  6. Pop in the oven and roast vegetables until cooked while mixing once in a while. Serve warm.

 

Tips:

This side dish recipe requires roasting the vegetables in the oven. To know if vegetables are done, get a fork, toothpick or a bamboo or metal skewer. Stick it through the carrot or radish, or through the vegetable that is the hardest to cook. If it goes through smoothly, then it’s done.