How To Make Pot-roasted vegetables
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Serves:
Ingredients
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 1 large onion, cut into wedges
- 2 bell peppers, seeded and sliced
- 8 cloves of garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large roasting pan, combine the carrots, potatoes, onion, bell peppers, and garlic.
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Drizzle olive oil over the vegetables and sprinkle with thyme, rosemary, salt, and pepper. Toss well to coat.
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Cover the roasting pan with foil and place in the preheated oven.
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Roast for 30 minutes, then remove the foil and stir the vegetables.
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Continue roasting uncovered for another 15 minutes, or until the vegetables are tender and lightly browned.
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Serve hot as a main course or as a side dish.
Nutrition
- Calories : 180kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 110mg
- Total Carbohydrates : 27g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 4g
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