How To Roast Vegetables
Servings: 6
Calories: 140kcal
Cost: $15
The ultimate side dish
Equipment
- 1 Shallow oven pan
- 1 Baking tray
- 1 Bowl
- 1 Rubber spatula
Ingredients
- 400 g Carrots
- 400 g Onions
- 250 g Bell pepper
- 500 g Small potatoes
- 1 ea. Garlic head
- 2 ea. Thyme sprigs
- 2 ea. Bay leaves
- 20 g Olive oil
- 30 g Butter
- 100 g Stock or Chardonnay
- 10 g Salt
- 2 g Ground black pepper
Instructions
Preparing Vegetables
- Prepare your vegetables by washing, peeling (if necessary), and cutting vegetables into evenly sized pieces. This helps ensure that they cook at the same rate and result in a uniform texture. Toss the vegetables with your chosen seasonings and fats, making sure they are well coated for maximum flavor. Spread them out on a shallow oven pan.
Roasting
- Preheat your oven to the desired temperature – usually around 400°F/200°C for roasting vegetables. Roast the vegetables, turning them halfway through to promote even browning. Depending on the size and density of the vegetables, they may take anywhere from 25 to 45 minutes to roast to perfection. Once your vegetables are beautifully roasted and tender, add a couple of pieces of frozen persillade. Remove roasted veggies from the oven, stir them up, and let rest for a few minutes before serving.
Nutrition
Serving: 200g | Calories: 140kcal