Roasted Vegetables with Cilantro Dressing
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
298 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roasted Vegetables with Cilantro Dressing
Description
This recipe combines chopped carrots, sweet potato, potato, broccoli, bell peppers, red onion, and garlic, tossed with spices including curry powder, sweet paprika, cumin, olive oil, salt, and black pepper, then roasted in a preheated oven until cooked through and tender. The roasting process enhances the natural sweetness and develops a slight caramelization on the vegetables’ surfaces.
The cilantro dressing blends fresh cilantro with extra virgin olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth, providing a vibrant and slightly tangy contrast to the rich roasted flavors. This dressing can be poured over the hot vegetables or served on the side.
Serve this dish as a colorful side or light main, offering a balance of earthy roasted vegetables and fresh herbal notes from the dressing. It is suitable for various meal occasions and can be prepared ahead for convenience.
Ingredients
Roasted Vegetable Tray
- 2 carrot
- ½ sweet potato
- 1 potato
- 1 garlic bulb
- 1 red onion
- ½ broccoli
- 1 red bell pepper
- 1 green bell pepper
- 1 teaspoon curry powder
- 1 teaspoon paprika sweet
- 1 teaspoon cumin
- 1 tablespoon olive oil
- salt
- black pepper
Ingredients for the Cilantro Dressing
- 1 cup cilantro fresh
- 4 tablespoons extra virgin olive oil
- 1 tablespoon vinegar
- 1 teaspoon Dijon mustard gluten-free
- 1 teaspoon maple syrup
- salt
- black pepper
Instructions
- Preheat the oven to 200Cº.
- Wash and chop the carrots, sweet potato, broccoli, red and green pepper. Transfer the chopped vegetables into a baking tray.
- Peel the red onion, finely slice it and add to the baking tray. Cut the bottom part of the garlic head and place it with the rest of the vegetables.
- Add the curry powder, sweet paprika, cumin, olive oil and season with salt and pepper.
- Bake for around 30-40 minutes, or until the vegetables are cooked and tender. Turn off the oven.
- For the cilantro dressing, wash and chop the fresh cilantro and transfer to a blender. Add the olive oil, vinegar, mustard, salt and pepper and blend until you have a smooth consistency.
- Pour the dressing on the top of the vegetables evenly, or transfer into a small bowl and serve on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 86mg | 4% |
| Potassium | 870mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 11148IU | 223% |
| Vitamin C | 146mg | 162% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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