Aromatic roasted vegetables

Based on 17 ratings

Alex Hiller

Contributor

hillers-kitchen-tools.de

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
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

Utensils

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

How-To Videos

How to prepare garlic

How to cut a bell pepper

Nutrition per serving

Cal
92
Protein
2 g
Fat
6 g
Carb
9 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.
    • 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

    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.