Roasted vegetables

Name: Roasted vegetables
Prep time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 250 g parsnips; 250 g sweet potatoes; 200 g beetroots; 200 g carrots; 2 red onions; 2 garlic cloves; 3 tbsp olive oil; 3 sprig rosemary; 1 tsp salt

Baking piquant

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Ingredients

for 4 person

Vegetables
250 g	parsnips, cut into wedges
250 g	sweet potatoes, sliced
200 g	beetroots, sliced
200 g	carrots, cut into sticks
2	red onions, cut into wedges
3 sprig	rosemary
2	garlic cloves, crushed
3 tbsp	olive oil
1 tsp	salt

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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