Aromatic roasted vegetables
Difficulty: Easy
Time: 20 min. preparation time, 30 min. baking time
Nutrition: Calories ca 92 / Protein 2g / Carbohydr. 9g / Fat 6g
Ingredients (4 servings)
| 1 | leek |
| 2 | bell peppers |
| 3 cloves | garlic |
| 150 g | carrots |
| 150 g | parsley root |
| 3 sprigs | rosemary |
| 50 ml | olive oil |
| salt | |
| pepper |
Utensils
casserole dish, cooking spoon (optional), oven, vegetable peeler, large bowl, cutting board, knife
Wine Tip
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Step 1
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
3 cloves garlic / 1 leek / 2 bell peppers / 150 g carrots / 150 g parsley roots
Step 2
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
3 sprigs rosemary / 50 ml olive oil / salt / pepper
Step 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
