Roasted Vegetable
Roasted vegetables are a healthy and flavorful side dish that's easy to prepare. This recipe uses a variety of colorful vegetables, such as sweet potatoes, Brussels sprouts, and carrots, and is seasoned with a blend of herbs and spices. It is suitable for those following a vegetarian, vegan, or gluten-free diet. However, people with a nut allergy should avoid this dish
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
135 kcal
Protein
4 g
Carbs
22 g
Fat
3 g
Fiber
8 g
Ingredients
Sweet potato, pink skin
100 gms (100g)
Brussels sprouts
100 gms (100g)
Carrot, red
100 gms (100g)
Olive Oil
1 tsp (5g)
Dried thyme
1 tbsp (6g)
Dried Rosemary
1 tsp (3g)
Garlic paste
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Instructions
Cooking Steps
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sweet potatoes, Brussels sprouts, and carrots.
Drizzle with olive oil and sprinkle with thyme, rosemary, garlic paste, salt, and pepper. Toss to coat.
Spread the vegetables out on a baking sheet in a single layer.
Roast for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Serve the roasted vegetables hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.