| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 192 | 15g | 2g | 13g |
| sugars | fibre | protein | salt |
| 7g | 4g | 3g | 0.1g |
Meet a new favorite in my cookbook: Roasted Vegetables with New Zealand Spinach. This vibrant, hearty, and healthful offering is a delicious fusion of my West Coast upbringing and taste for global flavors. The warmth of the roasted root vegetables, the zing of the zucchini and bell peppers, the subtle sweetness from the red onion, coupled with distinct, aromatic garlic and a hearty dose of New Zealand spinach create a symphony on your palate. Moreover, this simple but delightful meal is as comforting as tucking into a well-worn book on a sunlit porch. When that picture is paired with a robust, full-bodied glass of California Pinot Noir, the experience can only be described as wholesome indulgence.
Fresh Taste, Nostalgic Undertones
Adventuring in my kitchen, experimenting with foods from across the globe is what led me to the unique flavors of New Zealand Spinach. Somewhat different from regular spinach, it has a more robust flavor that holds up beautifully in this roasted vegetable dish. Yet, it’s an essential part of my culinary journey, connecting the breezy California coastlines to mesmerizing Kiwi landscapes. This recipe imparts a sense of freshness and nostalgia, every bite stirring familiar memories of home-cooked meals, while creating new ones. For a balanced table, this dish goes excellently with a crusty French baguette or a creamy Gratin Dauphinois.
Championing Health and Flavor in Every Bite
Part of why I love the Roasted Vegetables with New Zealand Spinach recipe is because it proves that eating healthy doesn’t mean compromising on taste. This dish is a powerhouse of nutrients; carrots and spinach are rich in vitamins and fiber, red peppers and zucchini pack a punch with antioxidants, while the olive oil is an excellent source of healthy fats. Plus, roasting vegetables brings out their natural sweetness and intensifies their flavor. This method ensures your vegetables stay nutrient-dense, as it retains more vitamins than boiling or steaming. A pinch of salt and pepper is all it takes to elevate flavors and create a comforting vegetable dish that’s not just good for you, but tastes spectacular, too!
What You’ll Need
- 2 medium sized carrots
- 2 zucchini
- 2 bell peppers
- 1 medium red onion
- 4 cloves of garlic, minced
- 2 cups chopped New Zealand Spinach (or regular spinach if unavailable)
- 6 tablespoons of olive oil
- Salt, to taste
- Pepper, to taste
Method
Step One
Start by preheating your oven to 425 degrees. Then, prepare your vegetables. Wash your carrots, zucchini, bell peppers, and red onion and cut them into bite-sized pieces. Mince your garlic, and chop your New Zealand spinach.
Step Two
Arrange all your vegetables on a large baking sheet. Distribute them evenly and avoid over-lapping as much as possible to ensure even roasting. Add the minced garlic over top of the vegetables.
Step Three
Drizzle the olive oil over the vegetables on the tray. Then, season with salt and pepper to your liking. Use your hands or a spatula to toss the vegetables until they’re all evenly coated in the oil and spices.
Step Four
Place the tray in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly browned. About halfway through roasting, remove the tray from the oven and give the vegetables a quick stir before returning them to the oven.
Step Five
After the vegetables are done, let them cool for a moment before adding the New Zealand spinach. The heat from the vegetables will slightly wilt the spinach. Toss everything together one final time before serving. Enjoy this healthy and flavorful dish!
