Baked vegetables
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Oven-roasted vegetables are a delicious, healthy, and easy-to-make side dish that goes well with any meat or poultry dish. Despite its simplicity, the side dish looks very festive thanks to the combination of brightly colored vegetables, such as carrots, broccoli, and beets. Add sprigs of thyme for added flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 carrots
- 1 head of broccoli
- 3 beets
We recommend
Recipes with similar ingredients: carrot, broccoli cabbage, beet
Cooking the dish according to the recipe:
- Slice 2 carrots diagonally, 1 head of broccoli into florets, and 3 peeled golden or striped beets into wedges. Arrange the vegetables on a baking sheet, add 6-8 sprigs of thyme, and drizzle with 1/4 cup olive oil; season with salt and pepper.
- Roast the vegetables at 220°C (425°F) until tender, 20-30 minutes. Serve hot or at room temperature.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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