Balsamic and Rosemary Oven-Roasted Vegetables
Costo $5, salva $10
Fonte: Recommended by CookPal
- 60 Min
- 1 Porzioni
- $5
Balsamic and Rosemary Oven-Roasted Vegetables
Costo $5, salva $10
Fonte: Recommended by CookPal
- 60 Min
- 1 Porzioni
- $5
INGREDIENTI
Vegetables
- 🎃 40g peeled pumpkin
- 🥕 40g peeled carrot
- 40g peeled beet
- 🍠 40g peeled sweet potato
Condiments
- 🍯 8g honey
- 30g balsamic vinegar
- 2g rosemary leaves
- 🧂 to taste salt
- to taste black pepper
PASSI
1
Peel the pumpkin, beet, sweet potato, and carrot.
2
Cut the peeled vegetables into slices about 2–2.5cm thick.
3
In a bowl, mix the sliced vegetables with balsamic vinegar, honey, and rosemary leaves.
4
Season with salt and black pepper to taste.
5
Roast in a preheated oven at 150°C until cooked through.
NUTRIENTI
Per 1 porzione🔥
150
Calorie
- 2gProteine
- 30gCarboidrati
- 2gGrassi
💡 Suggerimenti
Use fresh rosemary for a more aromatic flavor.You can substitute honey with maple syrup for a vegan option.Serve as a side dish or pair with a protein for a complete meal.
⚠️ Precauzioni
Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.