Healthy Roasted Vegetables

Ingredients

• 2 potatoes (peeled and cut into medium cubes)
• 2 carrots (peeled and cut into thick slices)
• 1 beetroot (peeled and cut into cubes)
• 1 cabeza broccoli (cut into florets)
• 3 tbsp olive oil
• 3 dientes garlic (minced)
• 2 ramitas fresh rosemary (leaves only, chopped)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Wash, peel, and cut the potatoes, carrots, and beetroot into uniform-sized pieces.

3. 3

   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.

4. 4

   Drain the blanched vegetables and rinse them with cold water to stop the cooking process. Pat them dry thoroughly.

5. 5

   In a large bowl, combine the blanched vegetables with the raw broccoli florets.

6. 6

   Add the olive oil, minced garlic, rosemary, salt, and pepper to the bowl. Toss well until all the vegetables are evenly coated.

7. 7

   Spread the vegetables in a single layer on a large baking sheet.

8. 8

   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.

9. 9

   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 per serving

• side dish
• vegetarian
• healthy
• roasted
• root vegetables
• gluten-free
• vegan