| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 8g | 1g | 20g |
| sugars | fibre | protein | salt |
| 8g | 6g | 4g | 0.4g |
Welcome to my newest exploration of flavors – the Roasted Vegetables with Mountain Pepper Spice. This recipe is a love letter to the delicious diversity I admire about my home city’s cuisine – the vibrant, ever dynamic New York City. It’s an ensemble cast of vitamins and antioxidants just like the blend of different cultures that make up the Big Apple. The unique play of flavors guarantees a gastronomic journey you wouldn’t want to miss! A picture is definitely worth a thousand words – checkout the final product below:
Health Benefits and Actor’s Fuel
As a stage actor, keeping my body and mind in top shape is a must. This dish is perfect for those who seek nutritious food that doesn’t compromise on taste. All the vegetables in this recipe contribute to a high fiber content that aids in digestion, keeping you full and focused for longer. Mountain pepper, the spice that gives this dish its unique kick, is actually a powerhouse of antioxidants. It’s a choice ingredient for those looking for both taste and health benefits in their meals. Here’s a link that explains more about the benefit of antioxidants.
A Symphony of Flavor
The magic of Roasted Vegetables with Mountain Pepper Spice lies in the perfect blend of sweetness, tang, and spice. Just as a stage play requires a blend of emotions, the taste of this dish brings together sweet carrots, tangy bell peppers, and zesty onions under the umbrella of mountain pepper’s unique heat. It’s a fusion that reminds me of my favorite NYC burger joints’ flavor complexity, scaling it down to a humble, yet exciting, home-cooked meal.
You could pair this dish perfectly with a light protein like grilled chicken or tofu to complement the robustness of the vegetables. And if you’re a fan of Mediterranean flavors, a helping of Tzatziki on the side can also offer a refreshing contrast. Think hummus meets Mountain Pepper Spice – an exciting twist on your usual veggie dish!
Give the Roasted Vegetables with Mountain Pepper Spice a try. I’m sure you’ll find it as captivating as a classic New York Broadway show. And remember: make it with a passion, and every dish can be a star!
What You’ll Need
- 3 large Carrots
- 2 medium-sized Zucchinis
- 2 Red Bell Peppers
- 1 Butternut Squash
- 2 medium-sized Red Onions
- 4 cloves of Garlic
- 3 tablespoons Olive Oil
- 1 tablespoon Mountain Pepper spice
- Salt, to taste
- 2 tablespoons fresh chopped Parsley
Method
Step One
Preheat your oven to 200 degrees C (400 degrees F). While the oven is warming, prepare your vegetables. Peel carrots, zucchinis, butternut squash, and onions, then cut into bite-sized pieces. Cut the bell peppers into strips, discarding the seeds and white flesh. Crush garlic cloves and set aside.
Step Two
Arrange your prepared vegetables on a large baking tray. Aim to spread them out in a single layer to ensure they roast evenly. If there’s too much overlap, consider using two trays.
Step Three
Drizzle the vegetables with the olive oil. Sprinkle over the crushed garlic, mountain pepper spice, and salt. Use your hands to toss everything together until all the vegetables are well coated.
Step Four
Place the tray into the preheated oven. Roast for approx. 25-30 minutes, or until the edges of the vegetables are golden and crisping up. To ensure even cooking, give the tray a gentle shake or stir halfway through.
Step Five
Once the vegetables are cooked to your liking, remove the tray from the oven. Sprinkle over the chopped fresh parsley just before serving, while the vegetables are still hot. Toss once more to distribute the parsley and serve immediately. Enjoy your Roasted Vegetables with Mountain Pepper Spice!
