Marry Me Roasted Vegetable Medley with Creamy Sun-Dried Tomato Basil Sauce Recipe

Introduction

This Tasty Marry Me Roasted Vegetable Medley combines caramelized roasted veggies with a rich, creamy tomato sauce that’s bursting with flavor. It’s a comforting, vibrant dish perfect as a main or side, sure to impress anyone at your table.

Ingredients

• 2 tbsp olive oil (extra virgin recommended)
• 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)
• 1 tsp balsamic vinegar
• 2 tbsp butter (unsalted preferred)
• 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

1. Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower, carrot rounds, bell pepper slices, and chopped red onion with olive oil, salt, and black pepper. Spread evenly and roast for 25 minutes, stirring halfway through, until the vegetables are golden and tender.
2. Step 2: While the vegetables roast, heat the butter in a large pan over medium heat. Add finely chopped garlic and red pepper flakes. Sauté for about 1 minute until fragrant, taking care not to brown the garlic. Add the chopped sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Stir well and simmer gently for 3 minutes.
3. Step 3: Stir the shredded Parmesan cheese, Italian herb blend, additional black pepper, and balsamic vinegar into the simmering sauce. Mix until the cheese melts and the sauce thickens slightly, about 1 minute. Adjust seasoning to taste.
4. Step 4: Add the roasted vegetables to the sauce, tossing to coat evenly. Let everything simmer together for 2 minutes to allow the flavors to meld.
5. Step 5: Just before serving, stir in the chopped fresh basil for a burst of freshness. Serve hot and enjoy. For extra color and aroma, garnish with a few fresh basil leaves.

Tips & Variations

• Use coconut cream instead of heavy cream for a dairy-free version.
• Try adding other vegetables like zucchini or mushrooms for variety.
• Adjust the red pepper flakes to control the spiciness to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth. If the sauce thickens too much when chilled, add a splash of vegetable broth or cream when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! Substitute butter with olive oil, heavy cream with coconut cream, and parmesan with a vegan cheese alternative or nutritional yeast for a delicious vegan version.

Can I prepare the roasted vegetables in advance?

Absolutely. You can roast the vegetables a day ahead, then toss them with the sauce just before serving. This can help save time on busy days.

Marry Me Roasted Vegetable Medley with Creamy Sun-Dried Tomato Basil Sauce Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

A flavorful and vibrant Marry Me Roasted Vegetable Medley featuring perfectly caramelized roasted vegetables tossed in a rich, creamy tomato and parmesan sauce with a hint of spicy red pepper flakes and fresh basil for a refreshing finish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)

Creamy Sauce

• 1 tsp balsamic vinegar
• 2 tbsp unsalted butter (preferably 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 (rennet-free if needed)
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil, chopped
• 1/4 tsp black pepper

Instructions

1. Prep and Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cauliflower pieces, carrot rounds, sliced bell pepper, and chopped red onion with olive oil, salt, and ground black pepper on a large baking sheet. Spread the vegetables evenly and roast for 25 minutes, stirring halfway through, until golden and tender, bringing out their natural sweetness.
2. Make the Creamy Tomato Sauce: While the vegetables roast, heat butter in a large pan over medium heat. Add finely chopped garlic and crushed red pepper flakes; sauté for about 1 minute until fragrant, avoiding browning the garlic. Add chopped sun-dried tomatoes, then pour in heavy cream and vegetable broth. Stir and simmer gently for 3 minutes to blend the flavors.
3. Finish and Thicken the Sauce: Add shredded Parmesan cheese, Italian herb blend, and 1/4 teaspoon ground black pepper to the sauce. Pour in balsamic vinegar. Stir until cheese melts and sauce thickens slightly, about 1 minute. Taste and adjust seasoning with salt or herbs as desired.
4. Combine Roasted Veggies with the Sauce: Add the roasted vegetables to the finished sauce and toss to coat evenly. Simmer together for about 2 minutes so the vegetables absorb the flavors, creating a harmonious medley.
5. Stir in Fresh Basil and Serve: Just before serving, stir in chopped fresh basil to add freshness and aroma. Serve hot, garnished with extra basil leaves if desired, and enjoy your vibrant vegetable medley.

Notes

• Use extra virgin olive oil for better flavor when roasting vegetables.
• Adjust red pepper flakes according to your preferred spice level.
• For a dairy-free option, substitute heavy cream with coconut cream and use olive oil instead of butter.
• Ensure parmesan cheese is rennet-free if preparing for vegetarians who avoid animal rennet.
• Fresh basil must be added at the end to preserve its bright flavor.
• Roasting vegetables enhances their natural sweetness and texture.

Keywords: roasted vegetables, creamy sauce, vegetarian, Italian herb blend, sun-dried tomatoes, basil, parmesan, easy dinner, healthy medley