Recipe: Cast Iron Roasted VegetablesDescription: Caramelized seasonal vegetables roasted in a cast iron skillet, perfect for beginners learning high-heat roasting techniques.Serves: 6 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 500 g baby potatoes, 1 piece bell pepper, 1 piece red onion, 2 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup basilInstructions: Preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit). Cut the baby potatoes and bell pepper into bite-sized pieces, and slice the red onion. Heat the cast iron skillet on medium-high heat on the stovetop for about 3 minutes. Add olive oil to the skillet, then add the potatoes, season with salt and black pepper, and cook for about 5 minutes, stirring occasionally. Add the bell pepper and red onion to the skillet, stir to combine, and transfer the skillet to the preheated oven. Roast the vegetables in the oven for 20 minutes, stirring halfway through, until they are tender and caramelized. Remove the skillet from the oven, sprinkle with chopped basil, and serve hot.Perfect for: Meal planning, weekly preparation, home cooking Tags: cast iron, vegetables, roasted, side dish, healthy, vegetarian, beginner friendlyThis Cast Iron Roasted Vegetables recipe is designed for easy meal planning and preparation. It serves 6 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.