Marry Me Roasted Vegetable Medley

Amethyst · September 7, 2025, 2:40pm

Marry Me Roasted Vegetable Medley

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:

2 cups cauliflower florets
1 cup carrots sliced into ½-inch rounds
1 bell pepper sliced
1/2 red onion, cut into 1-inch pieces, roughly chopped
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons butter or olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup sun-dried tomatoes chopped (oil-packed is best)
1 cup heavy cream or coconut cream for the 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

Directions:

Preheat the oven to 400°F.
Toss the cauliflower, carrots, bell pepper, and onion with the olive oil, salt, and pepper on a large baking sheet.
Roast for 25 minutes, stirring halfway through, until the veggies are golden and tender.
Meanwhile, in a large pan over medium heat, melt the butter.
Add the garlic and red pepper flakes, and saute for 1 minute.
Stir in the sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Simmer gently 3 minutes.
Add the Parmesan, Italian seasoning, black pepper, and balsamic vinegar. Stir until smooth and slightly thickened, about 1 minute longer.
Add the roasted veggies to the sauce, tossing to coat. Simmer for 2 minutes to let the flavors meld.
Stir in the fresh basil.
Serve and enjoy!

Notes:

Serve over pasta, quinoa, rice, creamy polenta, or some crusty bread.
Use dairy-free coconut cream and vegan Parmesan for a vegan version.
Keep it stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the oven until warm throughout.

Nutritional Facts:

Recipe courtesy of Moon and Spoon and Yum.com