Roasted Vegetable Trio 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jan 1, 2019

This out-of-the-ordinary trio of common ingredients is made supremely tasty with an easy sprinkle 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.

To read the accompanying story, see: This is how to reboot your eating without resorting to a fad diet.

Make Ahead: The vegetables can be prepped and refrigerated in an airtight container for up to 4 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes a generous 3 cups total

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon paprika (sweet)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic (garlic powder)
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups cauliflower florets (one 12-ounce package) cut further as needed into 1-inch florets
  • 3 large carrots, scrubbed well and cut on the diagonal into 1-inch long pieces, thicker pieces halved lengthwise
  • 1 medium red bell pepper, stemmed, seeded and cut into 2-by-1-inch pieces

Directions

Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil, if desired (for easy cleanup).

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.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lisa Cherkasky.

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