Vegetarian Delicacy

Roasted Root Vegetables

4.6
Average: 4.6 (5 votes)
(5 votes)
Roasted Root Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Healthy, because

Even smarter

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.  

Ingredients

for
4
For the salad
2
4
1
1 root
10 ounces
3 tablespoons
olive oil (for pan and for drizzling)
freshly ground peppers
1 tablespoon
For the vinaigrette
3 tablespoons
4 tablespoons
1 tablespoon
freshly chopped parsley
freshly ground peppers
also
4 tablespoons
freshly grated Parmesan (for sprinkling)
How healthy are the main ingredients?
carrotzucchinipotatoolive oilrosemaryolive oil

Preparation steps

1.

Preheat the oven to 400°F

2.

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.

3.

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.

4.

For the vinaigrette: Whisk vinegar with oil and parsley and season with salt and pepper.

5.

Remove vegetables from oven, divide among plates and serve drizzled with vinaigrette and sprinkled with Parmesan.