Creamy Roasted Vegetable Medley with Sun-Dried Tomato Basil Sauce Recipe
A delicious roasted vegetable dish featuring cauliflower, carrots, bell pepper, and red onion, coated in a rich and creamy tomato sauce with sun-dried tomatoes, Parmesan cheese, and fresh basil. This recipe combines the natural sweetness of roasted veggies with a savory, slightly spicy cream sauce for a comforting and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 2 tbsp olive oil (extra virgin preferred)
- 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 Tomato Sauce
- 1 tsp balsamic vinegar
- 2 tbsp butter (unsalted, Kerrygold 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
- Prep and Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss cauliflower, carrot rounds, sliced bell pepper, and chopped red onion with olive oil, salt, and black pepper on a large baking sheet. Spread evenly and roast for 25 minutes, stirring halfway through, until golden and tender. Roasting enhances natural sweetness and adds caramelized flavor.
- Make the Creamy Tomato Sauce: While vegetables roast, melt butter in a large pan over medium heat. Add finely chopped garlic and red pepper flakes, sautéing for about 1 minute until fragrant without browning. Stir in chopped sun-dried tomatoes. Pour in heavy cream and vegetable broth, stirring well. Let simmer gently for about 3 minutes to blend flavors.
- Finish and Thicken the Sauce: Add shredded Parmesan cheese, Italian herb blend, black pepper, and balsamic vinegar to the simmering sauce. Stir continuously until cheese melts and sauce is smooth and slightly thickened, about 1 minute. Taste and adjust seasoning if needed.
- Combine Roasted Veggies with the Sauce: Add roasted vegetables to the sauce and toss to coat evenly. Let simmer together for 2 minutes to allow the flavors to meld perfectly.
- Stir in Fresh Basil and Serve: Just before serving, fold in chopped fresh basil to add freshness and aroma. Serve hot, optionally garnished with extra basil leaves, and enjoy this flavorful vegetable medley.
Notes
- You can substitute coconut cream for heavy cream to make the sauce dairy-free.
- Adjust the red pepper flakes to control the spiciness of the sauce.
- Using freshly chopped basil at the end adds a wonderful brightness; you can also add a few leaves on top for presentation.
- Rennet-free Parmesan cheese can be used to keep the dish vegetarian friendly.
- Ensure not to brown the garlic while sautéing to avoid bitterness.
- Roasting the vegetables in a single layer ensures even caramelization.
Keywords: roasted vegetables, creamy tomato sauce, sun-dried tomatoes, Parmesan, basil, Italian, vegetarian, dinner, healthy, comfort food
