💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Peel and cut the vegetables into evenly sized wedges.
KnifeCutting board
3
In a bowl, toss the vegetables with the olive oil, garlic, cumin, smoked paprika, turmeric, salt and black pepper.
Bowl
4
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
5
Place the rosemary sprigs on top.
6
Roast the vegetables in a hot oven (200°C / 390°F) 35 minutes, turning once, until they are tender and the edges are browned.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
320calories
5 gprotein
45 gcarbs
11 gfat
● protein 6%● carbs 61%● fat 33%
Per serving (270 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
