Roasted Woodland Vegetables
Oven-roasted garden vegetables are a true delight...authentic flavors, golden brown cooking and irresistible fragrance.
A simple dish that makes the most of every seasonal vegetable.
Roasted Woodland Vegetables
Oven-roasted garden vegetables are a true delight...authentic flavors, golden brown cooking and irresistible fragrance.
A simple dish that makes the most of every seasonal vegetable.
Serves 6
Print
Ingredients
- Carrots: 4
- Potatoes, medium-sized: 6
- White mushrooms, freshly cleaned with a dry brush: 6
- Onions: 3
- Courgette: 1
- Garlic clove: 1
- Cherry tomatoes: 1
Spices:
- Pul biber, or Aleppo pepper: 1 teaspoon
- Paprika: 1 teaspoon
- Cumin: ¼ teaspoon
- Herbes de Provence: 1 tablespoon
Stock:
- Infuse 1 vegetable stock cube in 150 ml of hot water
Garnish:
- Fruity olive oil, salt and pepper
- Balsamic cream and Parmesan, for the detail
Dans cette recette ...
Dans cette recette ...
Serves 6
Print
Cooking Time
- Oven at 374°F for 60 minutes (preheat the oven beforehand).
Preparation
- Peel all the vegetables except the garlic cloves, then cut them lengthwise into quarters.
- Wash and dry the vegetables, except for the onion quarters and the mushrooms, which have already been brushed clean.
- Place everything in an oven dish, add 4 tablespoons of olive oil and mix.
- Sprinkle with the spices, herbs, salt and pepper, then mix again.
- Place in the preheated oven, on the middle rack, for 60 minutes.
- After 25 minutes, turn the vegetables over and add your homemade stock.
- Tip : 10 minutes before the end of cooking, I cover the carrots with a small drizzle of balsamic cream, then with grated Parmesan.
