Here’s a delicious and comforting **Baked Vegetable Medley with Creamy Garlic Sauce**—a perfect side dish or main meal! ???? **Save this recipe & keep coming back for more!** ✅ Thank you! ????
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### **Baked Vegetable Medley with Creamy Garlic Sauce**
*A hearty, oven-baked vegetable dish with a rich and flavorful sauce!*
#### **Ingredients:**
##### **For the Vegetables:**
- 1 kg (2 pounds) potatoes, peeled and cubed
- 1 teaspoon salt
- 1 leek, chopped
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (or oregano)
##### **For the Creamy Garlic Sauce:**
- 2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 1 cup (250 ml) heavy cream (or a dairy-free alternative)
- 1/2 cup (50g) grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
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### **Instructions:**
#### **1. Prepare the Vegetables**
1. Preheat oven to **400°F (200°C)**.
2. In a large bowl, toss potatoes, leek, carrots, zucchini, and bell pepper with olive oil, salt, pepper, paprika, and thyme.
3. Spread the vegetables evenly on a baking sheet.
#### **2. Roast the Vegetables**
1. Bake for **25–30 minutes**, stirring halfway, until tender and slightly golden.
#### **3. Make the Creamy Garlic Sauce**
1. In a saucepan, melt butter over medium heat. Add minced garlic and sauté for **30 seconds** until fragrant.
2. Pour in the heavy cream, Parmesan cheese, salt, black pepper, and Dijon mustard. Stir until smooth and thickened (about **2–3 minutes**).
#### **4. Combine & Serve**
1. Pour the creamy garlic sauce over the roasted vegetables and gently mix.
2. Garnish with fresh parsley and serve warm.
???? **A rich, flavorful, and comforting dish! Save this recipe & keep coming back for more!** ✅ Thank you! ????
Would you like a variation or a protein addition? ????