Roasted Carrots, Broccoli & Potatoes

This tastes delicious and is good for you. You can either prepare it as a side dish for 4 people or as a main for 2. Make sure to cut your vegetables roughly the same size so they cook at the same pace and you’re all set!

Roasted Carrots, Broccoli & Potatoes - The Beginner's Cookbook Recipe
Roasted Carrots, Broccoli & Potatoes – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A big pot to boil the vegetables & a colander
  • A big bowl to prepare the creamy mixture
  • An ovenproof dish

Ingredients for 2-3 persons:

  • 1 broccoli
  • 6 carrots
  • 6 mid sized potatoes
  • 2 garlic cloves
  • 1 egg
  • 2 tablespoons creme fraiche
  • 150 grams grated cheese
  • Salt & pepper

Before you start:

  • Peel and cut the potatoes in chunks
  • Peel & slice the carrots (similar size as the potatoes so they cook at the same time)
  • Cut the broccoli, including the stalk

Ready to go?

  • Preheat the oven to 200 degrees C.
  • In a big pot over medium-high heat, add water with salt and cook the potatoes & carrots chunks for 15 minutes. Then add the broccoli chunks and cook for another 5 minutes.
  • While the vegetables are cooking, mix in a big bowl:
    • Egg
    • Creme fraiche
    • 1/3 of your grated cheese
    • Minced garlic
  • Empty the pot of vegetables into your colander to remove the water.
  • In your oven dish, toss:
    • Vegetables
    • Creamy mixture
    • Rest of the grated cheese
  • Cook in the oven for 15 minutes.
  • Serve immediately and… BON APPÉTIT !

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