Roasted Vegetables

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
2 stalks Celery (rinsed)
4 medium carrots (peeled)
6 scallions (trimmed and roughly chopped)
3 bunches cherry Tomatoes (on the vine)
3 sprigs rosemary
¼ cup good quality olive oil
1 tsp sugar
¼ cup vegetable stock
salt (to taste)
fresh ground peppers (to taste)
How healthy are the main ingredients?
olive oilsugarrosemaryCelerycarrotTomato
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Preparation steps

1.
Preheat the oven to 400º F.
2.
Trim the celery and cut into 2-inch lengths. Peel the carrots and halve lengthwise. Rinse the turnips, peel if necessary and trim tops.
3.
Arrange the vegetables and rosemary in a roasting pan, sprinkle with the olive oil and cook for about 5 minutes. Then sprinkle with sugar and cook for an additional 10 minutes or so. Finally, add the stock and cook for a further 10 minutes or until the vegetables are tender.
4.
Transfer vegetables to a platter. Season with salt and pepper, drizzle with roasting pan juices. Serve.
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