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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.
Course Side Dish
Cuisine Vegan
Keyword Vegetarian Food
Prep Time 35 minutes
Cook Time 10 minutes
Servings 4
Calories 110kcal

Equipment

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