Cookbook

Roasted Vegetable Trio

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Ingredients

  • 2 Tbsp huile d'olive
  • 1/2 tsp paprika
  • 1/4 tsp cumin, ground
  • 1/4 tsp poudre d'ail
  • 1/8 tsp poivre
  • 4 cups chou-fleur, en morceaux
  • 3 grandes carotte, in 1" pieces, and cut lengthwise
  • 1 poivron rouge, in 2x1" pieces

Instructions

Heat oven to 425 F.

Whisk together the oil, paprika, cumin, garlic and pepper in a mixing bowl. Add the veggies and toss to coat.

Spread veggies out on a baking sheet; roast for about 20' stiring once or twice until they are tender and browned in spots, about 20 more minutes.

Or 1h at 375 F.

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Notes