Roasted vegetables

Roasted vegetables

Total: 1 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 213 kcal
, Fat: 10 g
, Carbohydrate: 26 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Vegetables

250g parsnips, cut into wedges
250g sweet potatoes, sliced
200g beetroots, sliced
200g carrots, cut into sticks
2 red onions, cut into wedges
3sprigs rosemary
2 garlic cloves, crushed
3tbsp olive oil
1tsp salt
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How it's done

Vegetables

Mix the vegetables, rosemary, garlic and oil, season with salt, spread onto a baking tray lined with baking paper.

To roast

Approx. 1 hr. in the centre of an oven preheated to 200°C.

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