Aromatic roasted vegetables

Name: Aromatic roasted vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 leek; 2 bell peppers; 3 cloves garlic; 3 carrots; 5.5 oz parsley root; 3 sprigs rosemary; 3.5 tbsp olive oil; salt; pepper

Based on 14 ratings

Julie

Editor-in-Chief

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

How to prepare garlic

How to cut a bell pepper

Utensils

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

Nutrition per serving

Cal
92

Protein
2 g

Fat
6 g

Carb
9 g

Step 1/3
- 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
- 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.