Roasted Beetroot and Vegetables
Roasted beetroot and vegetables are a cornerstone of healthy eating. The natural sweetness of beetroot and the caramelized flavor of roasted vegetables harmonize perfectly. This dish is extremely popular in Northern European and Mediterranean cuisines, where fresh vegetables are often roasted together with various spices. The slight acidity of balsamic vinegar further enhances the sweet and smoky flavors. On a cold autumn evening, a portion of freshly roasted beetroot and vegetables is particularly pleasing, not only tasty but also rich in vitamins. With the right roasting technique, you can achieve vegetables that are crispy on the outside and silky smooth on the inside.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the beetroot, carrots, and zucchini. Peel the beetroot and carrots, then slice them thinly or cut them into smaller pieces.
2
Halve the bell pepper, remove the seeds and white membranes, and slice into strips. Peel the red onion and slice it thinly.
3
Peel the garlic cloves, then mince finely or press them through a garlic press.
4
In a large bowl, combine the olive oil, salt, pepper, thyme, and balsamic vinegar.
5
Add the vegetables to the oil and spice mixture, tossing to coat each piece evenly.
6
Preheat the oven to 400°F (200°C). Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.
7
Roast the vegetables for 25-30 minutes, flipping occasionally, until they are tender and lightly caramelized.
8
Once done, let them cool for a few minutes, then serve fresh, for example, with a light salad or as a side dish.
