Dinner 
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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.
Equipment
- 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
Nutrition
Calories: 110kcal
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