Marry Me Roasted Vegetable Medley Recipe

Introduction

This Tasty Marry Me Roasted Vegetable Medley is a flavorful and comforting dish that combines caramelized roasted vegetables with a rich, creamy tomato sauce. It’s easy to prepare and perfect for a cozy weeknight dinner or a special occasion. The fresh basil adds a lovely finishing touch to brighten the dish.

Ingredients

• 2 tbsp olive oil (extra virgin recommended for roasting)
• 1 cup carrot rounds (1/2-inch thick)
• 1 bell pepper, sliced (any color)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups cauliflower pieces
• 1/2 red onion, roughly chopped (1-inch pieces)
• 1 tsp balsamic vinegar
• 2 tbsp butter (unsalted preferred)
• 1 tsp Italian herb blend
• 1/2 cup vegetable broth
• 1 cup heavy cream
• 3 garlic cloves, finely chopped
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/3 cup Parmesan cheese, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil, chopped
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower, carrot rounds, sliced bell pepper, and chopped red onion with olive oil, salt, and black pepper. Spread the vegetables in an even layer and roast for 25 minutes, stirring halfway through, until golden and tender.
2. Step 2: While the vegetables roast, heat butter in a large pan over medium heat. Add the finely chopped garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned. Stir in chopped sun-dried tomatoes, then add the heavy cream and vegetable broth. Let the mixture simmer gently for 3 minutes to blend flavors.
3. Step 3: To the simmering sauce, add shredded Parmesan cheese, Italian herb blend, and 1/4 teaspoon black pepper. Pour in balsamic vinegar and stir until the cheese melts and the sauce thickens slightly, about 1 minute. Taste and adjust seasoning if needed.
4. Step 4: Add the roasted vegetables to the sauce and toss to coat evenly. Let everything simmer together for about 2 minutes so the vegetables absorb the flavors.
5. Step 5: Just before serving, stir in chopped fresh basil for a burst of freshness. Serve hot, optionally garnished with extra basil leaves.

Tips & Variations

• Use coconut cream instead of heavy cream for a dairy-free option.
• Add your favorite roasted vegetables like zucchini or mushrooms to customize the medley.
• For extra flavor, sprinkle a little smoked paprika or add a splash of white wine to the sauce.
• Use rennet-free Parmesan or a vegan Parmesan substitute if needed.

Storage

Store leftover roasted vegetable medley in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the sauce thickens too much after refrigeration, add a splash of vegetable broth or cream when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables a day in advance and store them in the refrigerator. When ready to serve, reheat them gently in the sauce to bring everything together.

Is this recipe suitable for vegans?

This recipe can be made vegan by substituting the butter with olive oil, using coconut cream instead of heavy cream, and replacing Parmesan with a vegan cheese alternative.

Marry Me Roasted Vegetable Medley Recipe

Print Recipe

★★★★★

5 from 141 reviews

This Tasty Marry Me Roasted Vegetable Medley is a flavorful and comforting dish featuring caramelized roasted vegetables combined with a rich, creamy tomato and sun-dried tomato sauce enhanced with parmesan, herbs, and a hint of balsamic vinegar. It’s a perfect vegetarian main or side that melds the natural sweetness of roasted veggies with a luscious, aromatic sauce.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasted Vegetables:

• 2 tbsp extra virgin olive oil
• 1 cup carrot rounds (1/2-inch thick)
• 1 bell pepper, sliced (any color)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups cauliflower pieces
• 1/2 red onion, roughly chopped (1-inch pieces)

For the Creamy Sauce:

• 1 tsp balsamic vinegar
• 2 tbsp unsalted butter (e.g., Kerrygold)
• 1 tsp Italian herb blend
• 1/2 cup vegetable broth
• 1 cup heavy cream
• 3 garlic cloves, finely chopped
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/3 cup parmesan cheese, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil, chopped
• 1/4 tsp black pepper

Instructions

1. Prep and Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss cauliflower pieces, carrot rounds, sliced bell pepper, and chopped red onion with olive oil, salt, and black pepper. Spread evenly and roast for 25 minutes, stirring halfway through until golden and tender. This roasting enhances the natural sweetness and adds a lovely caramelized flavor.
2. Make the Creamy Tomato Sauce: While vegetables roast, heat butter in a large pan over medium heat. Add chopped garlic and red pepper flakes, sauté about 1 minute until fragrant but not browned. Add chopped sun-dried tomatoes, then pour in heavy cream and vegetable broth. Stir and simmer gently for 3 minutes to blend flavors.
3. Finish and Thicken the Sauce: Add shredded parmesan, Italian herb blend, black pepper, and balsamic vinegar to the simmering sauce. Stir until cheese melts and sauce thickens slightly, about 1 minute. Taste and adjust seasoning if needed for balance and depth.
4. Combine Roasted Veggies with Sauce: Add roasted vegetables to the sauce and toss well to coat evenly. Let simmer together for 2 minutes so veggies absorb the sauce flavors, creating a harmonious dish.
5. Stir in Fresh Basil and Serve: Just before serving, stir in chopped fresh basil to add freshness and aroma. Serve hot, optionally garnished with extra basil leaves for a vibrant finish. Enjoy!

Notes

• Use extra virgin olive oil for roasting to enhance flavor.
• Adjust red pepper flakes according to your preferred spice level.
• Parmesan cheese can be substituted with a rennet-free version if needed.
• Heavy cream can be replaced with coconut cream for a dairy-free option.
• Serve as a main vegetarian dish or as a hearty side.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: roasted vegetable medley, creamy tomato sauce, vegetarian roasted veggies, parmesan roasted vegetables, balsamic creamy sauce, healthy roasted veggies