Рецепт Autumn in a plate - Oven Roasted Vegetables
by Gourmandelle LifestyleBlog
I love roasted vegetables; so easy to make, so simple and yet so delicious. Of course raw vegetables are a lot healthier than cooked ones but sometimes you just need a hot meal right?! Anyway this dish is very healthy, low in calories, low in fat and also low in sodium, diet friendly and it is very filling too.
Avg. 4.5/52 голоса
Подготовка:
Romanian
Приготовление:
Порций:4 servings
Ингредиенты
1 tomato, quartered
4 button mushrooms
1 big onion, peeled, quartered
2 potatoes, peeled
1 beet, peeled
pumpkin slice, peeled (about 3 cm thick and 10 cm long)
ground pepper
sea salt, to taste
ground coriander
1 tbs dry thyme
some dill, chopped
4 tbs sunflower oil
Инструкции
Rinse all vegetables and peel/cut/chop them as specified in the ingredients list.
French fry cut potatoes, beet, and pumpkin.
Carefully remove the mushroom stems and set aside. We are going to stuff the caps, so be sure to keep them intact. Chop up the stems. Mix the stems with the chopped dill and 1 tsp sunflower oil. Place the mixture in the mushroom caps.
Preheat oven to 400 degrees. Cover a roasting pan with some parchment paper â we donât want to use a lot of oil and also donât want the veggies to stick to the pan. Place all veggies in the pan. Sprinkle them with ground pepper, sea salt, ground coriander, thyme and oil.
Roast at 400 degrees; reduce heat if vegetables are browning too quickly before they are done. Cook them until theyâre fork tender â about 40 minutes.