Aromatic roasted vegetables

Aromatic roasted vegetables

10 ratings

Alexander, executive chef


„These aromatic vegetables harmonize with most types of meat or fish. It's an easy to make side dish that will definitely impress your guests.“

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
  • 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

Enjoy with

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.

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 carrots
  • 150 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.