Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Pin
ROASTED VEGETABLES WINTER EDITION
Let's say these roasted veggies are the perfect post-holidays side dish! Nutritious, healthy and tasty!
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Ingredients
250 gr
Jerusalem artichoke
(or potatoes if you can't find it)
2
Red onions
150 gr
Brussels sprouts
150 gr
Cauliflower
100 gr
Broccoli
120 gr
Romanesco broccoli
For seasoning:
1 clove
Garlic
20 gr
Extra virgin olive oil
Salt
Black pepper
Your favorite dried herbs: oregano, basil, parsley...
Instructions
Rinse your veggies (I usually use water and baking soda, proportion: one teaspoon/2 liters of water) and dry them.
Preheat the oven at 180°C (350° F )
Chop the veggies trying to make them similar in size.
This is very important in order to have a uniform level of cooking.
For seasoning: mince garlic, then put it into a bowl together with extra virgin olive oil, salt, pepper and your favorite herbs.
Line a
large baking tray
with parchment paper and throw your veggies in it. Pour the seasoning over them and toss well.
Bake for about 45/50 minutes or until they're soft (pierce them with a fork).