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Roasted vegetables with thyme and green sauce

Name: Roasted vegetables with thyme and green sauce
Prep time: 34 min
Cook time: 20 min
Total time: 54 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g carrot; 300 g cauliflower; 300 g leek; 5 tablespoons olive oil; thyme; salt; pepper; 4 tablespoons green parsley tahini sauce

A quick and easy recipe for this dish of oven-roasted vegetables, served with a green parsley and sesame sauce.

26 K 3/5 (1 reviews)

55 min.

Easy

2.35 €

4 people

8 Ingredients

Last modified on: July 12^th 2023

For 4 people, you will need:

1 300 g carrot
2 300 g cauliflower
3 300 g leek
4 5 tablespoons olive oil
5 thyme
6 salt
7 pepper
8 4 tablespoons green parsley tahini sauce
Total weight: 1,035 grams

Times for this recipe

Preparation: 35 min.

Cooking: 20 min.

All in all: 55 min.

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Step by step recipe

Stage 1 - ⌛ 5 min.

Roasted vegetables with thyme and green sauce : Stage 1

Prepare 300 g carrot, cut into small sections.

If you're using organic carrots, there's no need to peel them.

Stage 2 - ⌛ 10 min.

Roasted vegetables with thyme and green sauce : Stage 2

Prepare 300 g cauliflower.

Stage 3 - ⌛ 15 min.

Roasted vegetables with thyme and green sauce : Stage 3

Prepare 300 g leek, cut into small pieces.

Preheat oven to 220°C (430°F).

Stage 4 - ⌛ 2 min.

Roasted vegetables with thyme and green sauce : Stage 4

Pour all the vegetables into a bowl, sprinkle with thyme and 5 tablespoons olive oil, then mix well.

Stage 5 - ⌛ 2 min.

Roasted vegetables with thyme and green sauce : Stage 5

Place a sheet of baking paper on a baking sheet, then spread the vegetables over it.

Season with salt and pepper.

Stage 6 - ⌛ 20 min.

Roasted vegetables with thyme and green sauce : Stage 6

Bake for approximately 20 minutes.

Stage 7

Serve drizzled with olive oil and accompanied by a generous spoonful of parsley-sesame green sauce.

Remarks

The vegetables are those of the season, but feel free to add others than those indicated here, according to your taste and what you have on hand.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=8 %	70 RDI=5 %	110 RDI=10 %	1,160 RDI=40 %	4,840 RDI: 40 %
Per 100 g	2 RDI=1 %	6 RDI=0 %	10 RDI=1 %	110 RDI=4 %	470 RDI: 4 %
Per person	7 RDI=2 %	20 RDI=1 %	30 RDI=3 %	290 RDI=10 %	1,210 RDI: 10 %