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Roasted baby vegetables

Roasted baby vegetables

Side dish
15 min. preparation 12 min. in the oven

An easy way to serve a multitude of flavours, but in manageable portions? Use a selection of baby vegetables! Mix different varieties for a whole range of textures and flavours. And it looks stunning too.

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Preparation method

Ingredients

Roasted baby vegetables

200 g mini sweet corn
200 g mini carrot
200 g mini courgette
2 tbsp olive oil
10 g rosemary
sea salt

Kitchen tools

Baking paper

EAT ME products in this recipe

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Preparation method

Preheat the oven to 210 °C.

Divide the baby vegetables over a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with sea salt . Strip the leaves from the rosemary stems and scatter over the vegetables. Place the baking tray in the middle of the oven and bake for approx. 12 minutes so the vegetables still have some bite.

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