Ingredients
Vegetables
- 2 cups cauliflower florets
- 1 cup carrots (sliced into ½-inch rounds)
- 1 bell pepper (sliced)
- ½ red onion (cut into 1-inch pieces, roughly chopped)
Roasting and seasoning
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Sauce
- 2 tablespoons butter (or olive oil)
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes (chopped, oil-packed preferred)
- 1 cup heavy cream (or coconut cream for vegan version)
- ½ cup vegetable broth
- ⅓ cup shredded Parmesan cheese (use vegetarian/rennet-free Parmesan if necessary)
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1/3 cup fresh basil (chopped)
Instructions
- Preheat oven: Preheat the oven to 400°F to prepare for roasting the vegetables.
- Toss vegetables: In a large baking sheet, toss cauliflower, carrots, bell pepper, and red onion with olive oil, salt, and pepper to evenly coat.
- Roast vegetables: Roast the vegetables for 25 minutes, stirring halfway through to ensure even cooking, until they are golden brown and tender.
- Melt butter: While vegetables roast, melt butter in a large pan over medium heat to prepare the sauce base.
- Sauté garlic and spices: Add minced garlic and red pepper flakes to the melted butter and sauté for 1 minute to release their flavors.
- Add sun-dried tomatoes and liquids: Stir in chopped sun-dried tomatoes, then pour in heavy cream and vegetable broth. Let the mixture simmer gently for 3 minutes to blend flavors.
- Incorporate cheese and seasoning: Add Parmesan cheese, Italian seasoning, black pepper, and balsamic vinegar, stirring the sauce until smooth and slightly thickened, about 1 more minute.
- Toss roasted vegetables in sauce: Add the roasted vegetables into the sauce, tossing well to coat. Simmer together for 2 minutes to meld the flavors.
- Add fresh basil: Stir in fresh chopped basil for a bright herbal finish.
- Serve: Plate the creamy roasted vegetable medley and enjoy immediately.
Notes
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream. Use a vegan or vegetarian Parmesan alternative.
- Use oil-packed sun-dried tomatoes for best flavor and texture.
- Adjust red pepper flakes according to spice preference.
- This dish can be served as a hearty side or a main for vegetarians.
- Stir halfway during roasting to ensure even cooking and caramelization.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting and Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
