Roasted vegetables with olive oil and herbs

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Roasted vegetables with olive oil and herbs

Name: Roasted vegetables with olive oil and herbs
Prep time: 20 min
Total time: 20 min
Yield: 7 Porções
Ingredients: 5 unit(s) Potato; 5 to taste Pod; 4 unit(s) Carrots; 3 unit(s) zucchini; 1 cup Cherry tomato cut in half; 2 unit(s) Chuchu; 2 unit(s) Red onion and white onion; 2 unit(s) Garlic; to taste Olive oil

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@delirec

🇧🇷Brazil

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(Português)

20 min(s)

7 servings

Gastão2023

@gastaofitness

Ingredients
Recipe

Potato5 unit(s)
Pod5 to taste
Carrots4 unit(s)
zucchini3 unit(s)
Cherry tomato cut in half1 cup
Chuchu2 unit(s)
Red onion and white onion2 unit(s)
Garlic2 unit(s)
Olive oil to taste

Cut the vegetables to the size you prefer.
Carrots also with skin, I only removed the tips
flaked onion
Potatoes in slightly smaller cubes.
Garlic just removed the cap, preserved with peel.
Arrange the vegetables on the baking sheet.
Season with salt and paprika.
Drizzle with all the oil.
Bake in a preheated oven at 200°C for 40 minutes.
Remove from the oven, stir a little with the vegetables, I usually turn the potatoes, carrots and season again with salt and paprika and add the rosemary drizzle with plenty of olive oil.
Return to the oven for another 20 minutes, and you're done.

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Roasted vegetables with olive oil and herbs

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