Marry Me Roasted Vegetable Medley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
