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Roasted Veggies Recipe - Wellfinity.in
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Roasted Veggies

Creamy Miso Mushroom Pasta

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Cook Time
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Servings

One of the best ways to cook vegetables as roasting adds depth along with a delicious flavour and yet retains the crunchiness of veggies. Roasted veggies can be a dish on its own or paired with any millets, rice or noodles.

You can roast just about any vegetable. However, do keep in mind different vegetables take various amounts of time. Give more time to root vegetables and usually the other veggies get added later on and take almost the same time.

Prep. time                Cook time                     Serves 

20-25 Mins.              25-30 Mins.                  4 Adults

 

Ingredients:

  • Fennel – 1 medium bulb
  • Brussels Sprouts – 1 cup (ends removed)
  • Add veggies of your choice (broccoli florets, zucchini, red & yellow capsicum, carrots, beans) – 1-2 cups
  • Olive Oil – 1 tbsp
  • Rock salt – ½ tsp
  • Black pepper – ½ tsp
  • Almonds – ¼ tsp
  • Cranberries (optional) – 2 tbsp
  • Orange slices – ½ cup
  • Apple Cider Vinegar – 2 tbsp
  • Garlic – 1 tbsp (crushed or entire bulbs would do as well)

For dressing

  • Olive oil – 1 tbsp
  • Sea salt – ¼ tsp
  • Fresh or dried herbs (optional) – ½ tsp

Procedure:

  • Start by adding garlic, fennel, Brussels sprouts, optional veggies and olive oil to a pan. Then season with salt and pepper to taste. Roast the vegetables for 18-20 minutes or until they are tender golden brown, and slightly crispy on the edges.
  • Tip: Cut all the vegetables to roughly the same size so they cook evenly.
  • To roast the almonds, heat a pan over medium heat and toss the almonds frequently. Keep an eye on them so they don’t burn, and remove them from the heat once they are lightly golden brown – this should take 3-5 minutes. Set them aside to cool.
  • In a bowl, mix the apple cider vinegar, olive oil, and salt until it’s all combined.
  • Transfer the roasted vegetables into a serving bowl.
  • For the topping, add toasted almonds, chopped cranberries, and orange slices. Drizzle with dressing and toss to combine everything.

Tip: It’s best to eat fresh, but you can also keep it in the fridge for a little while. Just don’t let it sit there for too long!

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