Vegetarian Delicacy

Roasted Root Vegetables

4.666665
Average: 4.7 (6 votes)
(6 votes)
Roasted Root Vegetables
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
78
calories
Calories

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.  

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories78 kcal(4 %)

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoolive oilParmesanolive oilrosemaryparsley

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.