Oven Roasted Vegetables With Potatoes
“Eat the Rainbow!” – who hasn’t heard that saying before? And there really is something to it, because the more colorful and varied the vegetables and fruits are that end up on your plate, the more your body can benefit from the food.
The variety of different nutrients in a wide range of fruits and vegetables can thus ensure optimal nutrition.
A good reason, therefore, why there should be colorful oven vegetables more often! Not only does it look beautiful, but it tastes pretty good, is very quick to prepare and super healthy. So, here we go, preheat the oven already!
The Oven Vegetables Are Quickly Prepared and Variable
Looking for a quick and easy dinner or lunch? Oven vegetables now end up on my plate at least once a week, because it really is made in a jiffy.
A special advantage: You can use almost any vegetable you have in the house. Instead of potatoes, you could also take sweet potatoes. Tomatoes, broccoli, parsnips and bell peppers also fit the bill.
You can also vary pretty well with spices, I like to use:
How To Prepare the Oven Vegetables With Potatoes
Preheat the oven to ~ 390°F (200 °C).
Wash and clean the vegetables. I like to leave the skins on, but of course you can also peel the vegetables.
Cut the beet and potatoes into slices. Cut the carrots into sticks. I left the Brussels sprouts whole, but you could also cut them in half.
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Place the vegetables on a baking sheet lined with parchment paper. Be careful not to overlap. Now brush with some canola oil. I like to use a brush for this. Then sprinkle with your chosen spices.
Bake in the oven. After about half the time, flip the slices over and bake again for about 10 minutes. Done!
I hope you liked the recipe and maybe you’ll try it yourself!
Which Dishes Are Great To Eat Together With the Oven Vegetables?
The classic hummus fits very well as a dip to the oven vegetables.
If you like this recipe, I would be happy if you share it on Pinterest!
Oven Roasted Vegetables With Potatoes
Ingredients
- 5 oz. beet 140 g
- 3.2 oz. potatoes 90 g
- 3.5 oz. carrot 100 g
- 4.2 oz. Brussels sprouts 120 g
- 1 tsp. canola oil
Spices
- pepper
- chili
- oregano
- rosemary
Instructions
- Preheat the oven to ~ 390°F (200 °C).
- Wash and clean the vegetables.
- Cut the beet and potatoes into slices. Cut the carrots into sticks. I left the Brussels sprouts whole.
- Place the vegetables on a baking tray lined with baking paper. Be careful not to overlap.
- Now brush with some canola oil. I like to use a brush for this. Then sprinkle with your chosen spices.
- Bake in the oven. After about half the time, turn the slices over and bake again for about 10 minutes.
Nutrition Facts
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