Roasted Root Vegetables With Chives
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 1
35 min


50 grams
1 tbsp
Balsamic Vinegar
1 tbsp
Canola Oil
0.5 tbsp
90 grams
1 tsp
Mustard Powder
Red Bell Pepper
2 tbsp
Soy Sauce
Spring Onion

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  1. Peel and cut your carrot so that they all have a similar size and shape.
  2. Wash and cut your leeks and red bell pepper so that they all are a similar size.
  3. Finely chop your chives and spring onion.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Carrot and Leeks, mustard powder evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 5 minutes.Finally, add Red Bell Pepper and roast for another 25 minutes.
  2. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix carrot, leeks and red bell pepper together in a bowl.
  2. Mix balsamic vinegar and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Almonds, Chives and Spring Onion on top.