Roasted Winter Vegetables

Vegetables cut into pieces and roasted in the oven make for a simple and quickly prepared side dish. Youll be surprised by the caramelized flavor the vegetables get from roasting in the oven.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Carrot, fresh

  • 100 g Okra, sprouts, fresh

  • 2 piece Onion, raw

  • 2 piece Turnip

  • 4 pieces Potatoes, white

  • 60 g Butter, unsalted

  • 0.5 teaspoons Rosemary, fresh

  • 0.5 teaspoons Thyme, fresh

  • 0.75 teaspoons Salt, table

  • 1.5 spoons Oil, olive

Steps

  1. Peel the potatoes, wash them, and cut them into quarters. Peel and wash the carrots. Clean the Brussels sprouts, wash them, and cut them in half. Peel the onion, wash it, and cut it into quarters. Peel the turnip, wash it, and cut it into larger pieces.

  2. Preheat the oven to 200 °C. Place the vegetables in a greased deep baking dish. Cut the butter into pieces and sprinkle them over the vegetables. Season with salt, rosemary, and thyme. Mix the vegetables well and spread them evenly in the baking dish. Cover the dish with aluminum foil.

  3. Bake in the preheated oven for 25 minutes. After 15 minutes of baking, remove the foil and stir the vegetables.

  4. Use a long, sharp knife to check if the potatoes are fully roasted; if not, extend the baking time by 5 to 10 minutes.

  5. Take the roasted vegetables out of the oven and serve them directly from the baking dish with boiled or roasted meat.

Nutrition Information (Per 100g)

  • Calories: 80.77 kcal
  • Fat: 3.42 g
    • Saturated Fat: 1.68 g
  • Carbohydrates: 10.81 g
    • Sugars: 2.23 g
  • Protein: 0.71 g
  • Fiber: 1.68 g

Advice

The roasting time for potatoes depends on the oven and the size of the potatoes, so before taking the dish out of the oven, check if the potatoes are fully roasted. If not, extend the roasting time. Instead of fresh herbs, you can use dried herbs.