| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 272 | 11g | 2g | 41g |
| sugars | fibre | protein | salt |
| 14g | 12g | 6g | 0.56g |
One of my absolute favorites, the Roasted Vegetables with Mexican Oregano, deliciously melds the essence of traditional Texan cuisine with unique Mexican flavor profiles. Raised in a corner of the world where the rich smokiness of Texas barbecue routinely intertwines with the fiery zest of Mexican dishes, the infusion of hearty vegetables churned in exotic Mexican Oregano is a nostalgic reminiscence, a story that I relay through this vibrant platter.
Flavors Rooted in Tradition
Delving into my love for Roasted Vegetables with Mexican Oregano, we’re whisked back to my Texan childhood. The hearty comfort of roasted veggies, a staple in many a Southern Sunday dinner, intertwined with the aromatic fragrance of Mexican Oregano, a herb boasted in multiple traditional Mexican dishes such as Chiles Rellenos, makes this dish truly delightful. This vibrant union of flavors and textures is comforting yet exciting, carrying a true taste of home, with a twist.
Nutritional Nirvana
Apart from the fantastic flavors, what I love about this recipe is its nutritional value. Every single ingredient brings a health benefit. We have bell peppers offering plenty of vitamins, fibre boosted brussels sprouts, antioxidant-rich zucchini, and so on. What’s more, Mexican Oregano has been hailed for its potential health benefits, including anti-inflammatory and antibacterial properties.
This dish dances between the notes of hearty staple dish and a resort of health benefits. The simple addition of Mexican Oregano not only gives it a tasty edge but also augments its overall nutritional aspect.
A Versatile Staple
When it comes to how to serve these Roasted Vegetables with Mexican Oregano, think versatility. This humble yet colorful medley can seamlessly blend with a succulent Texas Beef Brisket or a vibrant Cheese Quesadilla. For those preferring a lighter fare or embarking on a veggie-only journey, this dish can hold its own as a standalone meal.
To put it simply, Roasted Vegetables with Mexican Oregano is a versatile recipe that can grace any table and appeal to any preference. It’s a sneak peek into my world, my heritage, and my heart, portrayed through the universal language of food.
What You’ll Need
- 3 Bell Peppers (any color), sliced
- 2 Zucchini, sliced
- 1 Red Onion, sliced
- 1 lb Baby Carrots
- 1 lb Brussels Sprouts, halved
- 2 tbsp Mexican Oregano
- 4 tbsp Olive Oil
- Salt to taste
- Pepper to taste
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step Two
Prepare your vegetables: slice your bell peppers, zucchini, and red onion, halve your Brussels sprouts. Leave your baby carrots whole.
Step Three
Place the prepared vegetables onto a large baking tray, ensuring that they are spread out and not overcrowded.
Step Four
Drizzle the vegetables with olive oil, making sure they are all evenly coated. Sprinkle with Mexican oregano, salt, and pepper.
Step Five
Once the oven is preheated, put your tray of vegetables in the oven.
Step Six
Roast the vegetables for around 20-25 minutes, or until they are tender and slightly caramelized.
Step Seven
Remove the vegetables from the oven and allow to cool for a few minutes.
Step Eight
After they’ve cooled, your roasted vegetables with Mexican oregano are ready to be served and enjoyed!
