Healthy Roasted Vegetables
Translated from Spanish, the language of the reel.
The Mali Kitchen cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A vibrant and nutritious side dish of roasted root vegetables, seasoned with aromatic herbs and garlic. The vegetables are briefly blanched before roasting to ensure a tender interior and a golden-brown exterior.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat the oven to 200°C (400 °F) (400°F (200 °C)).
Wash, peel, and cut the potatoes, carrots, and beetroot into uniform-sized pieces.
Bring a large pot of salted water to a boil. Add the potatoes, carrots, and beetroot and blanch them for about 5 to 7 minutes until they begin to soften but are still firm.
Drain the blanched vegetables and rinse them with cold water to stop the cooking process. Pat them dry thoroughly.
In a large bowl, combine the blanched vegetables with the raw broccoli florets.
Add the olive oil, minced garlic, rosemary, salt, and pepper to the bowl. Toss well until all the vegetables are evenly coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 20-25 minutes, flipping them halfway through, until the vegetables are tender and the edges are golden and crispy.
Remove from the oven and serve hot as a side dish.
Notes
To prevent the beetroot from staining the other vegetables too much, you can blanch it separately or toss it with oil individually before placing it on the baking sheet.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 184
- Protein
- 3 g
- Carbs
- 21 g
- Fat
- 11 g
- Fiber
- 4 g
Where the calories come from
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