Aromatic roasted vegetables

Nutrition per serving

• Step 1/3

  
  • 1½ cloves garlic
  • ½ leek
  • 1 bell peppers
  • 75 g carrots
  • 75 g parsley roots
  • oven
  • vegetable peeler
  • cutting board
  • knife

  Preheat oven to 220°C/425°F. Crush garlic cloves. Remove ends and outer layer of leek then cut into bite-sized pieces. Cut bell peppers into strips. Peel carrots and parsley roots then cut into sticks.

• Step 2/3

  
  • 1½ sprigs rosemary
  • 25 ml olive oil
  • salt
  • pepper
  • large bowl
  • cooking spoon

  Transfer vegetables and crushed garlic into a large bowl. Generously season with salt and pepper. Separate rosemary leaves from stems then mix in with vegetables. Add in olive oil. Mix well until all vegetables are fully coated.

• Step 3/3

  
  • casserole dish
  • oven

  Transfer marinated vegetables to a casserole dish. Roast in a preheated oven at 220°C/425°F for approx. 20 – 30 min. until caramelized and tender. Enjoy with a main course or by itself.