Roasted vegetables

Making vegetables roasted in the oven is an easy and practical recipe. The juices released by the different vegetables enrich this delicious roast.

Mediterranean flavors | gluten free | without milk | vegetarian

AVERAGE 50 MIN. 4 PEOPLE

INGREDIENTS

100 g frozen chestnuts

250 g small white mushrooms

1 red cabbage (200 g)

300 g frozen baby carrots

2 c. salt tea

1 ground pepper

2 c. oil soup

PREPARATION

1. Thaw the chestnuts.

2. Preheat the oven to 160˚ C.

3. Clean the mushrooms with kitchen paper and cut in half or in quarters.

4. Peel the onions, cut them into thin slices and mix with the carrots, the thawed chestnuts and the mushrooms.

5. Season with salt, pepper and drizzle with olive oil, stirring well.

6. Spread on a tray and bake for 45 minutes, stirring occasionally.