To prepare a delicious roasted vegetable side dish, we start by carefully cleaning and washing all the vegetables and greens we will use. It is important to ensure they are well cleaned so that we can enjoy all the natural flavors. After cleaning them, we cut them into larger pieces, making sure they are as uniform as possible. If the carrots and parsnips are larger, we split them in half and then cut them horizontally into smaller slices. We cut the potatoes into quarters, and the sweet potatoes, also known as yams, are sliced to a thickness of about 2-2.5 cm, then cut in half. The celery is sliced, and for an extra touch of flavor and color, we can add a few slices of bell pepper.
Shallots are cleaned and left whole; if we opt for regular onion, we can leave it whole or cut it in half, depending on preference. Personally, I chose to use small onions, so I left them whole. Once all the ingredients are prepared, we put them in a pot of water and let them boil. As soon as the water starts to boil, we let the vegetables boil for 3-5 minutes, then we drain them.
In a baking dish, we drizzle a bit of oil, ensuring that the dish is well greased. We place a few sprigs of herbs, such as rosemary, at the bottom of the dish, then add the boiled vegetables, one by one, covering a quarter of the dish. After adding all the vegetables, we generously drizzle them with our preferred oil, then salt and pepper them. We gently mix to ensure all the vegetables are coated, and then sprinkle a few sprigs of herbs on top.
With the oven preheated to 220°C (425°F), we place the dish in and let the vegetables bake for about 30-35 minutes. It is recommended to turn the vegetables with a spatula halfway through the baking time to ensure they brown evenly on all sides. Once the vegetables are browned and have a crispy texture, we can take them out of the oven.
To serve, we drizzle them with garlic sauce, and for an extra touch of flavor, we can also add grated parmesan, which will melt slightly over the vegetables. These roasted vegetables are an ideal side dish alongside a light fish, such as tilapia. Preparing the fish is just as simple: it is washed and dried, then seasoned with salt, pepper, dill, and a splash of lemon juice, after which it is fried for about 2 minutes on each side. This way, we get a healthy and delicious dish, perfect for a family meal.
Shallots are cleaned and left whole; if we opt for regular onion, we can leave it whole or cut it in half, depending on preference. Personally, I chose to use small onions, so I left them whole. Once all the ingredients are prepared, we put them in a pot of water and let them boil. As soon as the water starts to boil, we let the vegetables boil for 3-5 minutes, then we drain them.
In a baking dish, we drizzle a bit of oil, ensuring that the dish is well greased. We place a few sprigs of herbs, such as rosemary, at the bottom of the dish, then add the boiled vegetables, one by one, covering a quarter of the dish. After adding all the vegetables, we generously drizzle them with our preferred oil, then salt and pepper them. We gently mix to ensure all the vegetables are coated, and then sprinkle a few sprigs of herbs on top.
With the oven preheated to 220°C (425°F), we place the dish in and let the vegetables bake for about 30-35 minutes. It is recommended to turn the vegetables with a spatula halfway through the baking time to ensure they brown evenly on all sides. Once the vegetables are browned and have a crispy texture, we can take them out of the oven.
To serve, we drizzle them with garlic sauce, and for an extra touch of flavor, we can also add grated parmesan, which will melt slightly over the vegetables. These roasted vegetables are an ideal side dish alongside a light fish, such as tilapia. Preparing the fish is just as simple: it is washed and dried, then seasoned with salt, pepper, dill, and a splash of lemon juice, after which it is fried for about 2 minutes on each side. This way, we get a healthy and delicious dish, perfect for a family meal.
Ingredients
2 medium-sized potatoes, 1-2 sweet potatoes (yams), 3-4 medium carrots, 1-2 parsnip roots, 1 celery root (suitable size), 5-6 shallots (if you don't have them, you can use 1-2 small regular onions), oil for drizzling, salt and pepper to taste, fresh rosemary (can be replaced with any herbs you like).