Ideal as a side dish, our roasted vegetable sheet recipe highlights local produce, adding colour and flavour to your table. Easy to prepare, this selection of canadian vegetables reveals natural flavours that perfectly complement your dishes, while supporting our local producers.
Ingredients
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2 carrots, thinly sliced
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2 zucchinis, half-moon slices
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2 coloured bell peppers, cubed
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1 container (227 g/½ lb) white mushrooms, sliced
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1 red onion, thinly sliced
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15 ml (1 tbsp) olive oil
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5 ml (1 tsp) garlic powder
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5 ml (1 tsp) dried rosemary
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2 ml (½ tsp) smoked paprika
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Salt and pepper to taste
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1 container (227 g) fiddleheads
Preparation
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
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In a bowl of cold water, soak the fiddleheads for 10 minutes.
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In a large bowl, toss all the vegetables except the fiddleheads with the oil and seasonings until well coated. Spread the vegetables on the prepared baking sheet.
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Roast the vegetables in the oven for 30 minutes.
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Meanwhile, bring a large pot of water to a boil, add the fiddleheads, and cook for 10 minutes. Drain.
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Remove the baking sheet from the oven, add the drained fiddleheads, and increase the oven temperature to 400°F (200°C). Return to the oven and roast for an additional 15 minutes until the vegetables are golden and tender.
Notes
Store in an airtight container in the refrigerator for 3-5 days.
Fiddleheads can be toxic when raw. It's important to wash them thoroughly by soaking for at least ten minutes (which also reduces bitterness) and then cooking them in plenty of water (about 7-10 minutes). If you don't have fiddleheads, you can substitute green beans (no need to blanch before baking).
