image of roasted vegetables from the oven

Herbstlicher Gemüse-Ofenbraten mit Nüssen, Samen & Beeren

Name: Autumn veggie ovenroast with nuts, seeds & berries
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: fennel; potato; carrot; 1 onion; 1 spring onion; thyme; brown lentils; nuts, seeds &amp; berries mix; Oil, salt and pepper

Dies ist zweifellos die beste Art, Ihr Gemüse aus der Region zuzubereiten. Wenn Sie sie rösten, fügt es Tiefe und köstlichen Geschmack hinzu, und sie enden mit der perfekten Textur. Wenn Sie diese Schüssel mit braunen Linsen, einigen gerösteten Samen, Cashewnüssen und Preiselbeeren abrunden, wird daraus ein schnelles, gesundes und alltagstaugliches Gericht.

Autumn veggie ovenroast with nuts, seeds & berries

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

10 minutes

This is hands down the best way to cook your locally sourced vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. Topping off this bowl with brown lentils, some roasted seeds, cashews, and cranberries make it a fast, healthy & everyday dish.

Author:

Happie

Ingredients

Vegetables & herbs

fennel
potato
carrot
1 onion
1 spring onion
thyme

Jars

brown lentils
nuts, seeds & berries mix

Extras

Oil, salt and pepper

Directions

Heat up the oven to 190°C. Chop the fennel, potato, carrot and onion into bite-size pieces. Mix with 2 tablespoons of olive oil, thyme, salt & pepper and put in the oven for 30min.
Boil 0.3L of water into the saucepan with a pinch of salt. Once cooking, add the jar of lentils. Bring to a low simmer and cook for 15 minutes until they are tender.
Once the lentils are tender and vegetables are nicely roasted, mix everything together with the jar of nuts, seeds & berries and give it a good stir.
Assemble the dish, season with pepper & salt, top off with finely cut spring onions and drizzle with some olive oil on top.
Enjoy this healthy & wholesome meal!