Oven Roasted Vegetables

Experience the delightful transformation of simple vegetables into a vibrant, nutrient-rich meal with this oven-roasted vegetable recipe. The beautiful colors and flavors from the cauliflower, potatoes, and squash create a mouthwatering dish that's both satisfying and easy to prepare. Perfect as a side dish or a light main course, these roasted veggies are sure to become a staple in your kitchen.

Ingredients

🥦 1 purple cauliflower (or any color)
🥔 4 purple potatoes (or any color)
🎃 1 delicate squash
🌿 1 tablespoon of dark soy sauce
🫒 2 tablespoons of olive oil
🌶️ 1/2 teaspoon chili flakes
🌑 1/2 teaspoon black pepper
🌶️ 1 teaspoon paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🧂 1 teaspoon salt
🍋 Juice of 1/2 lime

Instructions

1- Preheat your oven to 400°F (200°C).

2- Prepare the Vegetables:

Wash and chop the cauliflower into florets.
Slice the purple potatoes into even-sized pieces.
Halve the delicate squash, remove seeds, and slice into crescents.

3- Mix the Marinade:

In a large mixing bowl, combine the dark soy sauce, olive oil, chili flakes, black pepper, paprika, garlic powder, onion powder, and salt. Stir well to ensure all spices are evenly distributed.

4- Toss the Vegetables:

Add the chopped cauliflower, potatoes, and squash into the bowl with the marinade. Toss until all the vegetables are well coated.

5- Roast the Vegetables:

Spread the veggies evenly on a large baking tray lined with parchment paper.
Place in the preheated oven and roast for 40 to 45 minutes, turning them halfway through, until they are golden brown and tender.

6- Finish and Serve:

Once done roasting, remove from the oven and drizzle with fresh lime juice.
Serve hot as a delicious side dish or enjoy as a healthy, light main course.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Servings: 4
Calories per Serving: Approximately 180
Proteins: 5g
Fats: 8g
Carbohydrates: 25g
Equipment: Oven, mixing bowl, baking tray, knife, cutting board