Side dish · Gluten-free
Oven‑roasted vegetables
45 min4 servingsVery easy
Vegetables in pieces, a little oil, salt, a baking sheet, and a hot oven. They brown, caramelise on the edges and turn sweet. The oven does the work, you do something else.
Equipment needed
- Baking sheet
- Knife
- Cutting board
- Oven
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 206 kcal | 55 kcal |
| Protein | 4.5 g | 1.2 g |
| Carbs | 25.9 g | 7 g |
| of which sugars | 10.7 g | 2.9 g |
| Fat | 7.7 g | 2.1 g |
| of which saturates | 1.3 g | 0.3 g |
| Fibre | 6.3 g | 1.7 g |
Before you start: 8 basics, 9 min read
Method
- 1
Preheat the oven to 220 °C (425 °F), fan setting if you have it.
- 2
Cut the vegetables into three-centimetre pieces: the potatoes and carrots a bit smaller, the zucchini and peppers a bit bigger. The onion in wedges, the garlic whole in its skin.
- 3