Roasted vegetables

delicious roasted vegetables with breaded veggie sticks

Accepting your own mortality is like eating your vegetables: you may not want to do it, but it's good for you

One of the most simple, quick, easy, and satisfying meals to make...

Ingredients

Vegetables

1 bell pepper

1 carrot

1 courgette

1 potato

1 tomato

1 handful of green beans (fresh or frozen)

Seasoning

2-3 pinches of salt

1-3 sprigs of rosemary

1 tsp fresh (or dried) thyme

2 garlic cloves, cut in half

1 onion, cut into quarters

1 shallot, slice into large rings (crosswise)

Tip

. 1 fruit, what I have and like: apple, orange, mandarin, mango...

. if I don't have fruit, I add 1 tbsp apple cider

In this recipe, it was a small apple (peeled, cut into quarters).

=> I like tender-cooked roasted vegetables and well balanced between sweet and sour.

Preheat the oven to 200° C.

Cut the vegetables into even sized pieces (like chunks or batons), they will cook roughly at the same time.

Place all the vegetables in a large bowl.

Drizzle oil, cider vinegar (if no fruit), salt, thyme, and toss them together.

=> sometimes, I lay all the vegetables directly on the baking paper on the tray, season and toss them.

Arrange sprigs of rosemary on the large roasting tray.

Put all the vegetables in a single layer on the tray, over the sprigs of rosemary.

Bake in the oven for 45 mins, until cooked through with golden egdes.