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Oven roasted vegetables

(0)
30 Min
 
portions
9 %

Carbs

4 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 647 g
Energy 270 kJ / 65 kcal 1743 kJ / 417 kcal
Sat. fat 1 g 4 g
Unsat. fat 3 g 15 g
Fibre 3 g 16 g
Salt 505 mg 3267 mg
Units:
 
  • 100 g
    Carrot
  • 100 g
    Beetroot
  • 100 g
    Parsnip
  • 100 g
    Shallot
  • 100 g
    Mushrooms
  • 100 g
    Sweet pepper
  • 22 ml
    Olive oil
  • 10 g
    Garlic
  • 8 g
    Salt
  • 5 g
    Sage
  • 3 g
    Rosemary
  • 1 g
    Pepper, black
  • 647 g
    Total recipe weight

Equipment

1 x Deep Oven tray , 1 x Plastic cutting boards , 1 x Chefs knives
Method

Preparation time

10 Min

Cooking time

20 Min

Show pictures

1

Preheat the oven at 200°C / 392°F.

Clean and cut the vegetables into chunks and mix them on the oven tray, drizzle generously with olive oil and season with pepper & salt.

2

Crush the garlic and pick the sage leaves and mix with the vegetables. Season well with pepper and salt.

3

Roast the vegetables for 20 minutes in the oven.

 

4

When the vegetables are cooked and looking great take them out of the oven and serve it hot!!!

Tips

1

This vegetable mix looks nice and works well but generally you can use any vegetables you have around (making sure your favourite veggie`s are in there)

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