Roasted Autumn Veggies in Smoky Paprika Broth
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Chef's knife
- 1 Cutting board
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cup butternut squash peeled and cubed
- 2 cup Brussels sprouts halved
- 1 cup carrots sliced
- 4 cup vegetable broth
- 1 onion diced
- 3 clove garlic minced
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, smoked paprika, salt, and black pepper.
- Add butternut squash, Brussels sprouts, and carrots to the bowl and toss until evenly coated.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 25 minutes, or until tender and golden brown.
- Meanwhile, in a large pot, heat a small amount of olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Pour in the vegetable broth, and stir in thyme and rosemary.
- Bring the broth to a gentle simmer.
- Once the vegetables are roasted, add them to the simmering broth.
- Simmer for an additional 10 minutes to blend the flavors.
- Remove from heat, and let the dish rest for 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
For the best results, ensure all vegetables are cut to similar sizes for even roasting. Adjust seasoning according to taste preference, and for an extra smoky flavor, consider adding a pinch more smoked paprika just before serving. This dish pairs well with crusty bread, making it a hearty and comforting meal.
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