Marry Me Roasted Vegetable Medley
Marry Me Roasted Vegetable Medley combines caramelized oven-roasted vegetables with a rich, velvety sauce made from sun-dried tomatoes, garlic, cream, Parmesan, herbs, and a touch of balsamic vinegar. Fresh basil added at the end provides a fragrant contrast to the creamy, savory finish.
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Ingredients
For the Roasted Vegetables
- 1/2 medium red onion cut roughly into 1-inch chunks
- 2 cups cauliflower separated into bite-size pieces
- 1/2 teaspoon fine salt
- 1 bell pepper of any color cut into slices
- 2 tablespoons olive oil preferably extra-virgin
- 1/2 teaspoon ground black pepper
- 1 cup carrots sliced into 1/2-inch-thick rounds
For the Creamy Sun-Dried Tomato Sauce
- 1/2 cup chopped sun-dried tomatoes
- 3 garlic cloves finely minced
- 1/3 cup freshly chopped basil
- 1 teaspoon Italian seasoning blend
- 1 cup heavy cream
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1/3 cup shredded Parmesan cheese
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes or adjusted to the preferred heat level
- 1/2 cup vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cauliflower, carrot rounds, bell pepper slices, and red onion pieces on a large baking sheet. Drizzle with the olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss thoroughly so the vegetables are evenly coated.
- Arrange the vegetables in an even layer and roast for 25 minutes, stirring them once halfway through the cooking time. Continue roasting until they are tender and lightly golden around the edges.
- While the vegetables roast, melt the butter in a large skillet or pan over medium heat.
- Add the finely minced garlic and crushed red pepper flakes. Cook for approximately 1 minute, stirring frequently, until aromatic. Avoid allowing the garlic to brown.
- Stir in the chopped sun-dried tomatoes. Pour in the heavy cream and vegetable broth, mixing until evenly incorporated.
- Bring the sauce to a gentle simmer and cook for approximately 3 minutes, allowing the ingredients and flavors to combine.
- Add the shredded Parmesan, Italian seasoning, and remaining 1/4 teaspoon black pepper to the simmering cream mixture.
- Stir in the balsamic vinegar and continue cooking for about 1 minute, or until the Parmesan has melted completely and the sauce is smooth and slightly thickened.
- Transfer the roasted vegetables directly into the prepared creamy sun-dried tomato sauce.
- Gently toss until every piece is thoroughly coated. Allow the mixture to simmer together for approximately 2 minutes, giving the roasted vegetables time to absorb some of the sauce's flavor.
- Immediately before serving, fold the 1/3 cup chopped fresh basil into the creamy vegetable mixture.
- Serve the roasted vegetable medley while hot.
Notes
Extra-virgin olive oil works particularly well for roasting the vegetables.
Unsalted butter may be used for greater control over the final seasoning.
Adjust the crushed red pepper flakes according to the desired level of heat.
Rennet-free Parmesan may be selected when required for a vegetarian diet.
A few additional fresh basil leaves may be scattered over the finished dish for a colorful, aromatic garnish.
Unsalted butter may be used for greater control over the final seasoning.
Adjust the crushed red pepper flakes according to the desired level of heat.
Rennet-free Parmesan may be selected when required for a vegetarian diet.
A few additional fresh basil leaves may be scattered over the finished dish for a colorful, aromatic garnish.