Oven Roasted Vegetables With Potatoes
Easy as pie and ready in no time: colorful oven vegetables!
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.