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Marry Me Roasted Vegetable

Marry Me Roasted Vegetable Medley with Creamy Sauce Bliss

This Marry Me Roasted Vegetable medley is a game changer, blending seasonal veggies with a creamy sauce that pleases even the pickiest eaters.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Medley
  • 1 head Cauliflower Can substitute with broccoli
  • 2 medium Carrots Can substitute with parsnips
  • 1 cup Bell Pepper Can substitute with zucchini
  • 1 medium Red Onion Can substitute with yellow or white onions
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with melted butter
  • 3 cloves Garlic Use fresh for best results
  • 1 cup Sun-Dried Tomatoes in Oil Fresh tomatoes may be used with adjusted liquid
  • 1 cup Heavy Cream Can substitute with coconut cream or cashew cream for vegan option
  • 1 cup Vegetable Broth Can substitute with chicken broth
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free option
Seasonings and Extras
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Ground Black Pepper Adjust to taste
  • 1/2 teaspoon Crushed Red Pepper Flakes Omit for milder dish
  • 1 tablespoon Italian Herb Blend Substitute with dried oregano and basil if necessary
  • 1 tablespoon Balsamic Vinegar Can substitute with red wine vinegar
  • 1/4 cup Fresh Basil Dried basil can be used in a pinch

Equipment

  • Oven
  • large mixing bowl
  • Baking sheet
  • Skillet
  • Spoon

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss together cauliflower, carrots, bell pepper, and red onion with olive oil. Season with salt and black pepper.
  3. Spread the seasoned vegetables in a single layer on a baking sheet and roast for about 25 minutes, stirring halfway through.
  4. Heat a skillet, add olive oil or butter, sauté garlic and crushed red pepper flakes for 1 minute until fragrant.
  5. Add sun-dried tomatoes, heavy cream, and vegetable broth, and let the sauce simmer for 3 minutes.
  6. Stir in Parmesan cheese, Italian herb blend, and balsamic vinegar. Adjust seasoning with salt and pepper.
  7. Add the roasted vegetables to the skillet with the sauce and toss to coat. Simmer for an additional 2 minutes.
  8. Stir in freshly chopped basil before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 20gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

For optimal results, avoid overcrowding the baking sheet, cut vegetables uniformly, and gently simmer the sauce to maintain its texture. Taste and adjust seasoning as necessary before serving.

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