Light baked vegetables are a light side dish ready in no time, easy and quick. Baking gives vegetables crispness. Also great on top of pizza or in pasta, perfect for an autumn or winter menu.
Vegan, plant-based, gluten-free recipe. A dish for lactose-intolerant and celiac people.
Here is a list of vegetables you can use based on the SEASON:
#ORANGESWEETPOTATO – autumn – winter
#PURPLESWEETPOTATO – autumn – winter
#YELLOWSWEETPOTATO – autumn – winter
#REDBEETS – autumn – winter
#BROCCOLI – autumn – winter
#CARROTS – all year round
#CAULIFLOWERS – autumn – winter
#BRUSSELS SPROUTS – autumn – winter
CABBAGE #HEAD – all year depending on the variety
#KALE and BLACK CABBAGE – winter
#FRESHCIPOLLES – autumn
#FENNEL – autumn – winter
CULTIVATED MUSHROOMS – all year
#BELGIANENDIVE – autumn – winter
#POTATOES – all year
#LEEKS – autumn – winter, some varieties are available in summer
#TREVISO RADICCHIO – autumn – winter
#BITTER ROOTS – winter
#TURNIPS – autumn – winter
#BLACK SCORZONERA – autumn – winter
#WHITE SCORZONERA – autumn – winter
#CELERY ROOT – autumn
#JERUSALEM ARTICHOKE – autumn – winter
#SAVOY CABBAGE – autumn – winter
#PUMPKIN – autumn – winter
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Healthy
- Energy 139.22 (Kcal)
- Carbohydrates 27.94 (g) of which sugars 4.96 (g)
- Proteins 2.34 (g)
- Fat 2.70 (g) of which saturated 0.41 (g)of which unsaturated 0.19 (g)
- Fibers 4.29 (g)
- Sodium 115.85 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Light Baked Vegetables
Quantities for a baking tray 18 x 14 inches. Choose your preferred seasonal vegetables.
- 2 onions (pink, white or red from Tropea)
- 7 oz sweet potato (PURPLE or orange sweet potato)
- 2 leeks
- to taste salt
- 1 tablespoon extra virgin olive oil (or peanut oil)
- to taste oregano (or dried basil)
- to taste paprika (or chili pepper)
- to taste thyme (or dried wild garlic)
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Baking tray oven – standard size
Preparation
First, preheat the oven to 356°F (or static at 392°F). Choose the fan mode for a crispier result or the static oven for a softer result.
Light Baked Vegetables
Wash the chosen vegetables. Slice them thinly or into rounds. Try to keep them all the same size. For tubers, it’s better to use a mandoline.
Place them separately in a bowl and season with salt, oil, and your preferred seasoning (recommend using a different herb for each type of vegetable). Mix well.
Arrange the vegetables on the baking tray, spread apart and preferably in a single layer.
Bake in a preheated oven (356°F fan or 392°F static) for about 25 minutes or until the desired cooking level is reached.
Turn halfway through cooking.
Serve the baked vegetables hot or warm.
HERBS to use
Choose from: garlic, dill, juniper berries (chopped), basil, cinnamon, capers, cardamom, chervil, cloves (chopped), coriander, turmeric, curry, tarragon, tonka beans, fennel, licorice powder, mace, marjoram, lemon balm, mint, honey, nepitella, nigella, nutmeg, paprika, pepper, chili pepper, parsley (better added at the end of cooking), rosemary, sage, santolina, savory, anise seeds, cumin seeds, fennel seeds, poppy seeds, mustard powder, sesame, sumac, thyme, vanilla, saffron, ginger…
