Aromatic roasted vegetables

Aromatic roasted vegetables

Based on 17 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
½
leek
1
bell peppers
garlic
75 g
carrots
75 g
parsley root
rosemary
25 ml
olive oil
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal92
Fat6 g
Protein2 g
Carb9 g
  • 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.
    • 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.
    • 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

    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.
    • 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.

  • Enjoy your meal!

    Aromatic roasted vegetables

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