Colorful Spring Vegetable Roast

Hey there, foodies! Today, I’m excited to share a unique dish that is perfect for a cozy evening in or a special gathering with friends. This recipe was inspired by the vibrant colors and flavors of spring, and I can’t wait for you to try it out.

Ingredients

– 300g rainbow carrots
– 200g purple sweet potatoes
– 150g fennel bulb
– 1/4 cup pistachios, chopped
– 2 tbsp honey
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Olive oil

Kitchen Tools

• mandoline
• baking sheet
• mixing bowl

Preparation

Start by preheating your oven to 400°F (200°C). Using a mandoline, thinly slice the rainbow carrots, purple sweet potatoes, and fennel bulb. In a mixing bowl, combine the sliced vegetables, chopped pistachios, honey, balsamic vinegar, salt, and pepper. Drizzle with olive oil and toss everything together until well coated.

Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized. Make sure to stir the mixture halfway through the cooking time to ensure even roasting.

Serving

Once the roasted vegetables are done, transfer them to a serving dish and sprinkle with additional chopped pistachios for garnish. This dish is best served warm and can be enjoyed on its own as a hearty side or paired with your favorite protein for a complete meal.

Tips

For an extra flavor boost, try adding a sprinkle of crumbled feta cheese or a drizzle of tahini sauce before serving. The creamy tanginess of the cheese or the nutty richness of the tahini will take this dish to the next level.

### Total Weight & Serving:
– Total weight: 750g
– Number of servings: 4
– Average weight per serving: 187.5g
– Approximate calorie count per serving: 200 calories

I hope you give this recipe a try and enjoy the burst of flavors and colors it brings to your table. Feel free to get creative and make it your own by adding your favorite herbs or spices. Bon appétit!