Oven Roasted Vegetables

This recipe was automatically translated from Romanian. View original here
Oven Roasted Vegetables

I like this recipe because it is very beautiful, simple and suitable as a vegan food (served with rice for example) or as a healthy and interesting vegetable garnish. The combination of roots with pumpkin is special and was appreciated by all members of the family, including 1-year-old Maria (she refused the steamed vegetables, they ate them very well).

You can adjust the vegetables and the quantities according to your preferences and possibility, for example I didn't have garlic at the time and I didn't put it, instead I put a little more pumpkin.

You can use honey instead of sugar, but be careful that it becomes toxic when heated and it is better to avoid it when there are alternatives.

Ingredients

Carrots
2 pieces
Pumpkin
500 g
Beet
2 pieces
Celery root
1 piece
Parsnip
2 pieces
Garlic
10 pieces
Vegetable oil
50 g
Balsamic vinegar
50 g
or plain vinegar
Sugar
1 tbsp
Salt
1 tsp
Dried herbs(parsley, dill, etc)
1 tbsp
you can use dried rosemary or herbs from Provence

Step by step

1

All the vegetables are cleaned, washed and then cut into medium cubes (except for the garlic :)

Arrange them in an oven tray, put the beets more separately so as not to color the other vegetables for the time being.

2

Mix the oil with vinegar, salt, sugar and dried herbs.

3

Pour this sauce over the vegetables, mix them well and let them marinate for 3-4 hours, or more if you have time.

4

After this time, mix them well again with the beets.

Place the tray in the preheated oven at 200 degrees for 45-60 minutes.

5

While the vegetables are cooking, mix 1-2 more times in the pan with a spatula.

6

Serve hot, as a garnish or fasting food.

Good appetite!

Quantity: 2 kg (6-8 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 240 min
Publish date:

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