Roasted autumn vegetables
A wonderful simple, delicious and autumnal dish, in which preparation you can choose vegetables by your taste. The secret to cooking this dish is the speed of cooking at a high temperature, and the result is a food where the carrot and beet remain a little crunchy, and the rest of the vegetables cook soft, and the onion caramelizes nicely.
Preparation time: 15 min preparation, 30 min baking
Level: Easy
Serves: four
Ingredients:
500 g of potatoes
300 g of carrots
400 g beets
200 g of red pepper
1 medium red onion
50-70 ml of olive oil
1 teaspoon of oregano
0.5 teaspoon dried or fresh rosemary
Salt and black pepper to taste
To serve, chopped parsley and, if desired, basil
Preparation:
- Peel the beets and onion, cut into pieces. Wash the carrots and potatoes carefully and cut them into pieces. Slice the bell pepper.
- Place the vegetables on a baking sheet covered with baking paper, sprinkle generously with olive oil, season with black pepper, salt, oregano and chopped rosemary
- Heat the oven to 250 degrees C and cook the vegetables for 30 minutes until some of the vegetables start slightly to brown, but not too much not to dry out the food.
- Serve hot. To serve, sprinkle over the chopped parsley and basil mixture.
Ready!!
