Description
A flavorful and creamy roasted vegetable medley featuring cauliflower, carrots, bell pepper, and red onion, smothered in a rich sun-dried tomato Parmesan sauce. Perfect for a comforting vegetarian main or side dish, this recipe balances roasted veggies with a luscious, garlicky cream sauce infused with Italian herbs and fresh basil.
Ingredients
Roasted 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
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Sauce
- 2 tablespoons butter (or olive oil for vegan option)
- 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 (vegetarian/rennet-free as needed)
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1/3 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl or directly on a baking sheet, toss the cauliflower florets, sliced carrots, bell pepper slices, and chopped red onion with olive oil, salt, and black pepper ensuring all pieces are evenly coated.
- Roast Vegetables: Spread the tossed vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 25 minutes, stirring halfway through so they brown evenly and become tender.
- Heat Butter and Garlic: While the vegetables roast, heat a large pan over medium heat and melt the butter (or olive oil). Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Add Sun-Dried Tomatoes and Liquids: Stir in the chopped sun-dried tomatoes, followed by pouring in the heavy cream and vegetable broth. Allow the mixture to simmer gently for 3 minutes to meld the flavors.
- Incorporate Seasonings and Cheese: Add the shredded Parmesan cheese, Italian seasoning, additional black pepper, and balsamic vinegar to the sauce. Stir continuously until the cheese melts and the sauce thickens slightly, roughly 1 minute.
- Combine with Roasted Vegetables: Add the roasted vegetables to the pan with the sauce. Toss well to coat all the vegetables thoroughly, then let simmer for an additional 2 minutes to allow flavors to combine.
- Finish with Fresh Basil: Remove from heat and stir in the chopped fresh basil, adding a bright, herbal finish to the dish.
- Serve: Serve the creamy roasted vegetable medley warm as a hearty side dish or a satisfying vegetarian main plate. Enjoy immediately.
Notes
- For a vegan version, substitute butter with olive oil and use coconut cream instead of heavy cream, and choose a vegan Parmesan alternative or nutritional yeast.
- Oil-packed sun-dried tomatoes provide richer flavor and moisture; if using dry-packed, rehydrate before adding.
- You can swap vegetables based on preference or seasonality, such as zucchini or cherry tomatoes.
- If you prefer a thicker sauce, simmer for an additional 2-3 minutes or add a teaspoon of cornstarch slurry.
- Serve with crusty bread or over cooked pasta or rice to make a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
