Roasted Root Vegetables with Garlic
Carrots, rutabaga, squash and potatoes roast until their edges caramelize, finished with whole roasted garlic and crisp fried basil.
Ingredients13
- Carrots350g
- Rutabaga350g
- Winter Squash450g
- Red Onions2 Stück
- Potatoes450g
- Butter25g
- Olive Oil60ml
- Caraway Seeds1 TL
- Garlic Cloves6 Stück
- Sea Salt1 TL
- Pepper1 Prise
- Oil100ml
- Basil1 Bund
Instructions
- 1
Heat the oven to 400F.
- 2
Wash and peel the vegetables and cut them into large chunks.
- 3
Melt the butter, mix it with the olive oil and pour it over the vegetables.
- 4
Add the caraway, salt and pepper and toss everything well.
- 5
Tuck the whole garlic cloves onto the sheet pan with their skins still on and roast the vegetables for 50 minutes, until browned at the edges.
- 6
Meanwhile heat the frying oil, fry the basil leaves for a few seconds until crisp, and drain them on paper towels.
- 7
Scatter the fried basil over the hot vegetables and serve at once.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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