Roasted Root Vegetables With Chives
Ijanric
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 1
35 min
Ingredients
50 grams
Almonds
1 tbsp
Balsamic Vinegar
1 tbsp
Canola Oil
1
Carrot
0.5 tbsp
Chives
90 grams
Leeks
1 tsp
Mustard Powder
0.75
Red Bell Pepper
2 tbsp
Soy Sauce
1
Spring Onion
View recipe in app to see recipe nutrition (find app below).
Prep
- Peel and cut your carrot so that they all have a similar size and shape.
- Wash and cut your leeks and red bell pepper so that they all are a similar size.
- Finely chop your chives and spring onion.
- Preheat your oven to 200°C (400°F).
Heating Steps
- 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.
- 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
- Mix carrot, leeks and red bell pepper together in a bowl.
- Mix balsamic vinegar and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.
- Add Almonds, Chives and Spring Onion on top.
