Roasted potato vegetable plate (crunchy roast) - Celavita Ga naar de inhoud
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Roasted potato vegetable plate (crunchy roast)

A colourful and easy traybake full of roasted vegetables, crunchy crunchy roast potatoes, toasted almonds and Parmesan cheese.

Main course
oven
4 people
30-40 minutes
of which 25 min oven time

Ingredients:

  • 600 g crunchy roast potato
  • 1 corn cob
  • 200 g cauliflower
  • 1 green pepper
  • 2 winter carrots
  • 60 g almonds
  • 35 g parmesan cheese
  • Handful of fresh parsley
  • Splash of olive oil
  • Pinch of salt and pepper

Preparation

Step 1. Preheat the oven to 180 degrees Celsius.

 

Step 2. Clean the cauliflower and roughly chop all the vegetables.

 

Step 3. Put the crunchy roast potatoes and vegetables in a baking dish and mix everything together. Pour some olive oil over this and season with salt, pepper and fresh chopped parsley.

 

Step 4. Bake for about 25 minutes.

 

Step 5. Crush the almonds and roast them in a dry frying pan for about 5 minutes until crispy.

 

Step 6. Finely grate the parmesan cheese.

 

Step 7. Top the baking dish with the almonds and parmesan cheese.