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

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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/marry-me-roasted-vegetable-medley-with-creamy-sun-dried-tomato-basil-sauce-recipe/