Aromatic roasted vegetables

Name: Aromatic roasted vegetables
Prep time: 1200 s
Cook time: 1800 s
Total time: 3000 s
Yield: 4 Servings
Ingredients: 1 leek; 2 bell peppers; 3 cloves garlic; 150 g carrots; 150 g parsley root; 3 sprigs rosemary; 50 ml olive oil; salt; pepper

Based on 14 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1	leek
2	bell peppers
3 cloves	garlic
150 g	carrots
150 g	parsley root
3 sprigs	rosemary
50 ml	olive oil
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

oven
vegetable peeler
cutting board
knife
large bowl
cooking spoon
casserole dish

Nutrition per serving

Cal
92

Protein
2g

Fat
6g

Carb
9g

Step 1/3

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.

3 cloves garlic
1 leek
2 bell peppers
150 g carrots
150 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

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.

3 sprigs rosemary
50 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.