Ingredients and Weight:
- Carrots: 2 large, peeled and chopped (about 300g)
- Celery: 2 sticks, chopped (about 150g)
- Parsnips: 2 medium, peeled and chopped (about 250g)
- Onions: 1 large, diced (about 200g)
- Garlic: 4-5 cloves, minced
- Fresh rosemary: 2 teaspoons, chopped
- Extra virgin olive oil: 6 tablespoons
- Salt and pepper: to season
Preparation Time:
- Preparation: 15 minutes
- Cooking: 45-55 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine all the chopped vegetables, garlic, and rosemary.
- Drizzle the olive oil over the vegetables and season with salt and pepper.
- Toss the vegetables to ensure they are coated evenly with the oil and seasoning.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the preheated oven for 45-55 minutes, or until the vegetables are tender and caramelized. Stir occasionally to ensure even cooking.
- Remove from the oven and serve immediately.
Nutritional Information:
- Calories: Approx. 300 per serving (based on 8 servings)
- Fat: 14g
- Carbohydrates: 36g
- Protein: 7g
- Fiber: 8g
Dish Characteristics:
- Vibrant colors and flavors from the combination of different vegetables.
- Caramelized and roasted to perfection, resulting in a crispy exterior and tender interior.
- Herbaceous notes from the fresh rosemary paired with the sweet and savory flavors of the vegetables.
User Comments:
- "This dish is amazing! The vegetables are so flavorful and roast perfectly." - John Doe
- "The perfect blend of sweet and savory flavors. The rosemary gives it a great herbal kick." - Jane Smith
- "Easy to make and tastes even better than restaurant-cooked vegetables." - Michael Johnson
Special Precautions and Tips:
- Ensure the oven is preheated to the correct temperature before roasting the vegetables.
- Use fresh vegetables for best results.
- Adjust seasoning according to taste.
- Watch the vegetables closely towards the end of cooking to ensure they don't burn.
