Roasted Autumn Vegetables

Roasted autumn vegetables are a simple and quick side dish that will delight even those who usually dont like vegetables, and will certainly please all vegetarians.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Carrot, fresh

  • 250 g Parsnip, fresh

  • 300 g Potatoes, white

  • 300 g Pumpkin, raw

  • 1 head Garlic, fresh

  • 100 g Shallot

  • 8 spoon Oil, olive

  • 3 twigs Rosemary, fresh

  • 3 twigs Thyme, fresh

  • 0.5 teaspoons Salt, table

Steps

  1. Wash and clean the vegetables. Peel the potatoes and cut them into quarters. Peel the carrots and parsnips. Cut the pumpkin into chunks and remove the seeds. Leave the garlic cloves and shallots whole. Preheat the oven to 180 °C.

  2. Wash the rosemary and thyme, shake them dry, and chop them. Place the vegetables in a low baking dish, drizzle with oil, and sprinkle with herbs and salt. Mix the vegetables well with your hands.

  3. Bake in the preheated oven for 25 minutes. Arrange on plates and serve.

Nutrition Information (Per 100g)

  • Calories: 106.72 kcal
  • Fat: 5.97 g
    • Saturated Fat: 0.75 g
  • Carbohydrates: 11.79 g
    • Sugars: 1.94 g
  • Protein: 0.82 g
  • Fiber: 1.87 g

Advice

Serve the roasted vegetables as a side dish with roast meat or boiled beef. When preparing carrots, it is essential to use fat, as otherwise we cannot utilize the vitamin A, which is abundant in carrots.