Oven Roasted Vegetables

A white plate loaded with sliced roasted vegetables.

Oven Roasted Vegetables smothered in butter and garlic are the most special treat ever. Place them on a bed of quinoa, top them with a fried egg and you just made yourself a balanced and healthy full meal.

Course Side

Cuisine International

Keyword oven roasted vegetables, roasted vegetables

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 321kcal

Ingredients

3-4 scallions
1 red bell pepper
2 carrots
3 cups sugar snap peas
1/4 cup butter
3-4 cloves garlic
sea salt
pepper

Instructions

Preheat oven to 400 F (200 °C).
Cut all vegetables into very thin stripes (1/4" ; 0.5cm) as shown in picture above. Cut them all as evenly as possible. Use only the white and light green part of the scallions for roasting and set the dark green parts aside for garnish.
Place all vegetables on a large baking sheet.
Melt butter in a saucepan.
In the meantime, peel and crush garlic and add to the sliced vegetables.
Drizzle melted butter over vegetables, and season with sea salt and pepper. Then work butter and seasoning into the veggie slices with your hands until every piece is well coated.
Roast for 20-25 minutes depending on how thick you cut them and how soft you like them. I roasted mine until the first leek bits started slightly burning (20 minutes). I like my veggies still crunchy.
Slice the green parts of the scallions set apart earlier into fine rings and garnish your veggies.

Video

Nutrition

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