‚These aromatic vegetables harmonize with most types of meat or fish. It’s an easy to make side dish that will definitely impress your guests.’

Time: 20 min. active preparation, 30 min. in the oven

Nutrition P.S. Calories ca. 92; Protein ca. 2 g; Carbohydr. ca 9 g; Fat ca. 6 g

Ingredients ( For 4 Servings )

1             leek
2             bell peppers
3 cloves  garlic
150 g      carrots
160 g      parsley roots
3 sprigs  rosemary
50 ml      olive oil
               salt
               pepper

1- Preheat oven to 220°C ( 425°F ). Crush garlic cloves. Remove ends and outer layer of leek then cut into bite-sized pieces. Slice bell peppers into vertical slivers. Peel carrots and parsley roots then cut into sticks. ( 1 leek / 3 cloves garlic / 2 bell peppers / 150 g carrots / 150 g parsley roots )

2- Transfer vegetables and crushed garlic into a large bowl. Generously season with salt and pepper. Separate rosemary leaves from stems then mix in with vegetables. Add in olive oil. Mix well until all vegetables are fully coated. ( 3 sprigs rosemary / 50 ml olive oil / salt / pepper)

3- Transfer marinated vegetables to a casserole dish. Roast in a pre-heated oven at 220°C (425°F) for approx. 20 - 30 min. until caramelized and tender. Enjoy with a main course or by itself.