This recipe is a testament to the beauty of simple cooking. It's a vibrant celebration of fresh, seasonal vegetables transformed into a cozy, flavorful dish. I love it because it's incredibly versatile. You can adapt it to whatever vegetables you have on hand, making it perfect for a weeknight meal or a casual get-together.
I was inspired to create this recipe after a long, arduous hike with my friends. Honestly, we were exhausted and starving! One of my friends, Liam—ever the resourceful one—pulled out a bag of sauerkraut and a stash of roasted veggies. It sounds odd, but combined with the fresh air, it was a truly delicious, unexpected culinary delight.
Required Equipments
- Large roasting pan
- Mixing bowls
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Garlic and Herb Roasted Vegetables with Sauerkraut
This simple yet flavorful recipe showcases the beauty of roasted vegetables enhanced by the tangy complexity of sauerkraut and aromatic herbs. A perfect side dish for any occasion!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for achieving perfectly roasted veggies.
- Wash and chop your veggies: Give your vegetables a good wash. Then, chop them into roughly 1-inch pieces. Even sized pieces ensure they cook evenly. I like to keep things kinda rustic-looking, you know? It's more charming that way.
- Toss with olive oil and seasonings: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder, 1/2 teaspoon of dried herbs (such as rosemary, thyme, and oregano), salt, and pepper to taste. Remember, you can always add more seasoning later, but you can't take it away!
- Spread on the roasting pan: Arrange the vegetables in a single layer on a large roasting pan. Make sure they aren't overcrowded; this ensures even browning.
- Roast for 30-40 minutes: Place the roasting pan in the preheated oven and roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through to ensure even cooking. Keep an eye on them; ovens can be temperamental sometimes.
- Add sauerkraut (optional): During the last 10-15 minutes of roasting time, add the sauerkraut to the pan. Toss gently to combine and allow the sauerkraut to warm and soften. If you're feeling particularly ambitious, maybe even a little bit of caraway seeds would be amazing here.
- Remove from oven and serve: Once the vegetables and sauerkraut are cooked to your liking, remove the pan from the oven. Let them cool for a few minutes before serving. Enjoy!
- Optional step: If you're feeling fancy, you could add a squeeze of lemon juice before serving; it really brightens the flavor!
📝 Notes
- Feel free to adjust the quantity of vegetables and herbs according to your preference. Don't be afraid to experiment!
- For extra flavor, consider adding a squeeze of fresh lemon juice before serving.
- Make sure your vegetables are roughly the same size for even cooking. If you're short on time, pre-cut veggies are a time-saver!
🍎 Nutrition
Calories: 250kcal
Protein: 5g
Fat: 10g
Carbohydrates: 30g
Fiber: 5g
Calcium: 30mg
