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roasted vegetables

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Tempo de preparo

40 min(s)


4 servings

  • Ingredients
  • Recipe
  • Beetroot1 unit(s)
  • Corn cob1 unit(s)
  • Sweet potato1 unit(s)
  • Broccoli florets to taste
  • Cabotia Pumpkin Slices to taste
  • Garlic3 unit(s)
  • Onion1 unit(s)
  • Chili to taste
  • Cherry tomato to taste
  • Rosemary Sprigs3 unit(s)
  • Olive oil to taste
  • Salt to taste
  • Pepper to taste
  1. Start by sanitizing and chopping the vegetables. I like to cut the betarra into half moons not too thickly, I cut the corn into slices to make it easier when serving, I also make half moons for sweet potatoes and I didn’t remove the skin, it’s prettier and preserves more nutrients, the garlic also goes whole and with the peel to perfume, peppers in slices or strips. Already the onion can cut into petals or even use the mini onions.
  2. Finally, arrange the vegetables on a platter leaving space between them to brown well, distribute the tomatoes and drizzle with plenty of olive oil, salt and pepper to taste, mix the vegetables well to distribute the seasoning. Also add the rosemary sprigs and bake in a preheated oven at 230°C for about 30 minutes, or until they are golden.
  3. You can substitute vegetables according to availability or personal taste. For example, you can use common potatoes instead of sweet potatoes, cutting them into canoes, you can also use zucchini instead of cabotia, cauliflower instead of broccoli, use variations of peppers to make it look very colorful. Anyway, it's up to you, but it's delicious!

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