Roasted Root Vegetables
Healthy, because
Even smarter
Nutritional values
This colorful vegetable mixture supplies our body with many vitamins and secondary plant substances. Carrots are rich in beta-carotene, which is converted to vitamin A in the body and helps support healthy skin and eyes. Beets contains lots of iron, which is important for blood formation and oxygen transport. Paprika contains vitamin C, which supports a healthy immune system.
You can adjust the vegetable mixture to suit your taste and the season: in winter, for example, you can do a mixture of root vegetables like beets, carrots and parsnips. In the summer, peppers zucchinis and eggplants are a delicious substitute.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 78 kcal | (4 %) |
Ingredients
- For the salad
- 2 yellow Bell pepper
- 4 carrots
- 1 zucchini
- 1 root Beets
- 10 ozs waxy potatoes
- 3 Tbsps olive oil (for pan and for drizzling)
- Sea salt
- freshly ground peppers
- 1 Tbsp rosemary
- For the vinaigrette
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 Tbsp freshly chopped parsley
- Sea salt
- freshly ground peppers
- also
- 4 Tbsps freshly grated Parmesan (for sprinkling)
Preparation steps
Preheat the oven to 400°F
Rinse, trim and peel vegetables as necessary. Remove seeds and ribs from peppers and cut into bite-size pieces. Halve 2 of the carrots lengthwise and cut remaining vegetables into thin slices.
Distribute vegetables on an oiled baking sheet, season lightly with salt and pepper, sprinkle with rosemary and drizzle with a little olive oil. Roast, turning vegetables occasionally, about 30 minutes.
For the vinaigrette: Whisk vinegar with oil and parsley and season with salt and pepper.
Remove vegetables from oven, divide among plates and serve drizzled with vinaigrette and sprinkled with Parmesan.
