HOW TO COOK VEGGIES
ROASTED VEGETABLE TRIO
THIS out-of-the-ordinary trio of common ingredients is made supremely tasty by an easy sprinkling of spices. It’s a simple way to get more vegetables into your life. Serve hot, alongside rotisserie chicken one night; topped with fried egg on another night; and at room temperature, as a snack with hummus.
2 tbs extra-virgin olive oil
½ tsp paprika (sweet)
½ tsp salt
¼ tsp ground cumin
¼ tsp granulated garlic (garlic powder) ⅛ tsp freshly ground black pepper
4 cups cauliflower florets (one 340g package) cut further as needed into 2.5cm florets
3 large carrots, scrubbed well and cut on the diagonal into 2.5cm-long pieces, thicker pieces halved lengthwise
1 medium red bell pepper, stemmed, seeded and cut into 5cm-by-2.5cm pieces
Preheat the oven to 220°C. Line a rimmed baking sheet with aluminium foil if desired (for easy clean-up).
Whisk together the oil, paprika, salt, cumin, garlic and pepper in a mixing bowl.
Add the vegetables and toss to coat. Spread them out on the baking sheet; roast (middle rack) for about 20 minutes, stirring once or twice, until they are tender and browned in spots, about 20 minutes.
Roasted Vegetable Trio. | STACY ZARIN GOLDBERG The Washington Post