Fried Winter Vegetables with Herbs
4 servings
30 minutes
Fried winter vegetables with herbs are a harmony of flavors and aromas gathered in one dish. This recipe, inspired by European culinary traditions, combines the rich, earthy notes of sweet potatoes and carrots with the delicate texture of cauliflower and Brussels sprouts. Roasting at high temperatures reveals the natural sweetness of the vegetables, while fresh rosemary and thyme add a warm, spicy touch. The finishing touch is lemon juice and parsley that refresh the dish and make it even more appetizing. It’s the perfect side for meat or a standalone vegetarian dish that warms during cold seasons and provides a sense of coziness and comfort.
1
Preheat the oven to 230°C.
2
Place cauliflower, Brussels sprouts, carrots, and sweet potatoes in a large bowl.
- Cauliflower: 440 g
- Brussels sprouts: 200 g
- Carrot: 2 pieces
- Sweet potato: 200 g
3
Add 2 tbsp of oil, rosemary, and thyme, and mix. Season with salt and pepper to taste.
- Olive oil with garlic: 3 tablespoons
- Freshly chopped rosemary: 1 tablespoon
- Chopped fresh thyme: 2 teaspoons
- Lemon juice: 2 teaspoons
4
Place the vegetables on a baking sheet, bake for 20 minutes, turning with a spatula 2-3 times. Increase the oven temperature to 260°C and bake the vegetables for another 10 minutes until soft.
- Cauliflower: 440 g
- Brussels sprouts: 200 g
- Carrot: 2 pieces
- Sweet potato: 200 g
5
Transfer the vegetables to a large serving bowl, add parsley, lemon juice, and the remaining 1 tbsp of oil. Mix and serve.
- Olive oil with garlic: 3 tablespoons
- Chopped parsley: 2 tablespoons
- Lemon juice: 2 teaspoons