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Roasted Vegetable Medley
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Roasted Vegetable Medley
A hearty and flavorful dish featuring a variety of roasted vegetables, including potatoes, onions, sprouts, carrots, and cauliflower, all brought together with the richness of red wine and the depth of garlic. This recipe is perfect for a cold winter's night, providing a comforting and nutritious meal that is sure to delight. The combination of colors, textures, and flavors creates a dish that is as visually appealing as it is delicious.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
None
Ingredients
2 large
Potatoes
140 Calories
1 large
Onions
45 Calories
1 cup
Sprouts
55 Calories
4 medium
Carrots
60 Calories
1/4 cup
Red Wine
50 Calories
3 cloves
Garlic
15 Calories
1 head
Cauliflower
55 Calories
Step-by-Step Instructions
1
Preheat the oven to 425°F (220°C). Peel and chop the potatoes into 1-inch cubes, and place them in a large bowl. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper to taste. Toss to coat, and spread the potatoes out in a single layer on a large baking sheet. Roast in the oven for 20-25 minutes, or until golden brown and crispy on the outside, and tender on the inside.
2
While the potatoes are roasting, prepare the other vegetables. Peel and chop the onions into 1-inch pieces, and place them in a separate bowl. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Toss to coat, and spread the onions out in a single layer on a large baking sheet. Roast in the oven for 15-20 minutes, or until caramelized and tender.
3
Once the potatoes and onions are done roasting, remove them from the oven and set them aside. Increase the oven temperature to 450°F (230°C). Chop the carrots into 1-inch pieces, and place them in a bowl. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Toss to coat, and spread the carrots out in a single layer on a large baking sheet. Roast in the oven for 15-20 minutes, or until tender and lightly browned.
4
While the carrots are roasting, prepare the cauliflower. Rinse the head of cauliflower under cold water, and remove the leaves and stem. Cut the cauliflower into florets, and place them in a bowl. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Toss to coat, and spread the cauliflower out in a single layer on a large baking sheet. Roast in the oven for 10-15 minutes, or until tender and lightly browned.
5
Once all the vegetables are done roasting, remove them from the oven and set them aside. In a small saucepan, combine the red wine and garlic. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 5-7 minutes, or until the liquid has reduced by half and the garlic is tender. Strain the sauce through a fine-mesh sieve into a bowl, discarding the garlic. Drizzle the sauce over the roasted vegetables, and toss to coat.
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Where cooking meets life and technology.
© 2025 Cooklaif