Roasted Vegetables

Elevate your culinary experience with Roasted Vegetables. Explore a medley of flavors and textures as various vegetables come to life with the transformative touch of roasting.

Print Recipe

Prep Time 35

Cook Time 10

Course Side Dish

Cuisine Vegan

Servings 4

Calories 110 kcal

Equipment

Peeler
Small baking dish
Oven

Ingredients

4 large carrots
7 Small potatoes
6 Turnips
7 Jerusalem artichokes
3 cloves of garlic a sprig of thyme
A teaspoon of dried oregano
1 pinch of cumin
1 tsp of turmeric
1 tbsp of olive oil
1 cup of chicken broth
1 pinch of salt
1 Pinch of ground black pepper

Instructions

Peel, cut the carrots in 4. Peel and turn the potatoes, turnips, Jerusalem artichokes.
Preheat your oven at a temperature of 400°F.
Arrange the vegetables in a small baking dish.
Mix your vegetables with the spices, thyme, oregano, salt, and pepper.
Add in 1 tbsp of olive oil and the chicken broth. Lower the oven to 350 degrees F.
Bake for 30 to 35 minutes, watching and turning the vegetables.
Baste your vegetables often with the cooking juices.
Serve and enjoy your vegetables immediately.

Notes

NUTRITIONAL FACTS:

Amount per Serving / Calories 110g / Fats 3.51g / Cholesterol 0mg / Total Carbohydrate 6g / Protein 2.4g

Keyword Vegetarian Food

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