Roasted Vegetable

Roasted Vegetables
Roasted Vegetables

Since childhood, we came to know from our elders and from the books that eat a lot of vegetables to keep yourself healthy and we still path down it to our next generation too. But none of us bother to follow this mantra. I myself is not a big fan of veggies but I kept searching for some excellent side dish on veggies and finally, this is the one for myself and for you all too.

Since childhood, we came to know from our elders and from the books that eat a lot of vegetables to keep yourself healthy and we still path down it to our next generation too.

Roasted Vegetables
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
 

Since childhood, we came to know from our elders and from the books that eat a lot of vegetables to keep yourself healthy and we still path down it to our next generation too. But none of us bother to follow this mantra. I myself is not a big fan of veggies but I kept searching for some excellent side dish on veggies and finally, this is the one for myself and for you all too.

Course: Healthy, Side Dishes, Vegetarian
Cuisine: British
Servings: 6 people
Calories: 50 kcal
Ingredients
  • 2 Sweet potatoes cubed
  • 1 Red onion quartered
  • 2 Zucchinis sliced
  • 2 Summer squash sliced 1 inch thick
  • 8 oz (225 gram) Baby carrots
  • 8 oz (225 gram) Button mushrooms stems cut off
  • 2 tablespoon Fresh rosemary chopped
  • 1 tablespoon Fresh thyme chopped
  • 3 teaspoon Garlic minced
  • 1 teaspoon Dried basil
  • ¼ cup Olive oil
  • Black pepper to taste
  • Salt to taste
  • 2 tablespoon Balsamic vinegar
  • Cooking spray
Instructions
  1. Preheat the oven to 450° F or 230° C.

  2. Now take a bowl and combine thyme, rosemary, basil, garlic, olive oil, salt and pepper, balsamic vinegar and set it aside.

  3. Then put the chopped vegetables in a bowl and add the vinegar mixture over the vegetables.

  4. Combine and toss them very well so that all the vegetables are coated evenly.

  5. Now line a baking sheet or roasting pan tray with aluminum foil and spray lightly with cooking spray.

  6. Spread the vegetables evenly in the pan and pour the remaining vinegar mixture on top.

  7. Roast it for 40 minutes stirring every 15 minutes or until all the vegetables are soft when poked with a fork.

SERVE
  1. Serve this hot roasted vegetable as your side and simply have it to make yourself healthier.

OUR DINE TABLE
  1. This recipe is perfect for summer, as well as for cooler month too. It’s very tasty and after making it you will be amazed to find out those simple vegetables can make an extraordinary turn.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 50
Protein 0.3 g
Fat 0.1 g
Carbohydrate 35 g
Sodium 100 mg
Iron 30 %
Calcium 21 %
Article Tags:
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Article Categories:
Healthy Foods · Side Dishes · Vegetarian

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