What an intoxicating scent! They are baked autumn vegetables

Baked mixed vegetables, a tasty, tasty and colorful side dish… because even at the table the eye wants its part. Here's the recipe!

Today we offer you a side dish that is as simple as it is good: baked mixed vegetables, a super colorful pan thanks to the ingredients we have chosen. This side dish winks at autumn thanks to the use of ingredients such as pumpkin and red turnips, but also Jerusalem artichoke, creating plays of textures, flavors and aromas.

Baked vegetables are perfect for accompanying second courses of meat or fish of your choice and can also be prepared in advance so you only have to reheat them when necessary.

Let's immediately see all the steps in preparing this side dish… and if you like, you can modify the recipe to your liking with the vegetables you have in the fridge!

Preparation of light baked mixed vegetables

1. Peel the pumpkin, remove the seeds and internal filaments then cut it into slices. Clean the spring onion and cut it into pieces and do the same with the potatoes and Jerusalem artichokes. You can give it the shape you prefer (matchstick, cubes or smaller cubes).
2. Also clean the turnips by removing the external skin and cut them into small pieces, finally peel the carrot , wash it and cut it.
3. Spread the vegetables on a baking tray lined with baking paper, add the washed, chopped rosemary and finish with a drizzle of olive oil. Add salt, pepper and bake in a preheated oven at 180°C.
4. Cook for approximately 35-40 minutes , stirring occasionally if necessary. Once cooked, remove from the oven, leave to cool for a few moments and serve. Enjoy your meal!

Mixed vegetables cooked in the oven following this recipe can be stored in the refrigerator for 1-2 days maximum. Furthermore, being a rich and versatile dish, you can also enjoy them as a main course for a light dish or eat them cold in a salad the next day!

Also try the baked pumpkin . Simple but really good!