Herb-Roasted Vegetable Tray
Potato wedges, cauliflower, peppers and sweet potato share a tray with herbs, smoked paprika and a basil finish. Independent, untested Recipe Reel demo; the external video is by Recipe30.
About 45–55 minutes (demo estimate)
4 generous side portions (demo estimate)
Original video by Recipe30
Stock photo for illustration. The demo recipe is independently written, not kitchen-tested, and not an authorized edition of the linked creator’s recipe.
Ingredients
1 red bell pepper, cut into large squares
1 carrot, cut into slim diagonal pieces
1 large potato, scrubbed and cut into thin wedges
1 large zucchini, cut into chunky pieces
1 red onion, cut into wedges
1 small cauliflower, broken into small florets
1/2 sweet potato, peeled and cut into thin chunks
4 tbsp extra-virgin olive oil
1/2 tsp garlic powder
1 tsp herbes de Provence
1/2 tsp smoked paprika
Salt and black pepper, to taste
A handful of fresh basil leaves
Let’s make it
Preheat a fan oven to 200°C and line one or two large baking trays with baking parchment. Keep the potato, carrot and sweet potato pieces slimmer than the softer vegetables so they can cook together.
Mix the olive oil, garlic powder, herbes de Provence, smoked paprika, salt and pepper in a large bowl. Add the vegetables and turn them through the seasoned oil.
Spread everything out without piling the pieces on top of one another. Use a second tray rather than crowding the first.
Put the trays in the oven and reduce the setting to 180°C fan. Roast for about 30–40 minutes; the potatoes and carrots should be tender when pierced, with browned edges on the vegetables. Check sooner if the pieces are small.
Scatter torn basil over the vegetables after roasting. Serve straight from the tray as a side dish.
Before cooking, check the full source recipe, your equipment and ingredient allergens. Times and yields in this demo are estimates. Use US cups where cups are listed.
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