Roasted Seasonal Vegetables

Name: Roasted Seasonal Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 Brussels sprouts; 2 pcs Pleurotus eryngii; 1 piece potato; 1 piece carrot; 3 pieces garlic; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon Black pepper; 1 teaspoon Lemon juice

by End of flowers❀

4.9 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

Brussels sprouts are a very nutritious vegetable, but it is really unpalatable! So I thought of this method to grill and eat with other vegetables. Easy and delicious! "

Ingredients

15 Brussels Sprouts
2 pcs Pleurotus Eryngii
1 piece Potato
1 piece Carrot
3 pieces Garlic

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3 tablespoons Olive Oil
1 teaspoon Salt

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1 teaspoon Black Pepper
1 teaspoon Lemon Juice

Roasted Seasonal Vegetables

1. First cut the vegetables into pieces. I use sprouts, pleurotus eryngii, potatoes, and carrots.

2. Cut garlic into small pieces.

3. Pour all the vegetables in a large bowl, add olive oil, garlic, salt, black pepper, and a few drops of lemon juice.

4. Put the vegetables in the baking tray and spread them as evenly as possible.

5. Preheat the oven to 375 degrees Fahrenheit and put the baking sheet in.

6. About fifteen minutes, turn on the oven and flip the vegetables.

7. Bake it for another fifteen minutes and it should be ready. It smells good just out of the oven!

Tips:
Lemon juice is optional, just add a few drops if you like, don't add too much.
Add some cumin seeds to taste if you like it, it's also delicious