Roasted vegetables with mint

In the oven is a healthy and easy way to prepare vegetables

4 personas
Roasted vegetables with mint


1 bunch of carrots

2 sweet onions

2 red peppers

4 tablespoons Carbonell Olive Oil

Freshly ground pepper

Sea salt

1 sprig of fresh rosemary

4 tablespoons finely chopped mint


Preheat the oven to 200ºC. Clean the carrots, leaving some green leaves on them, if you wish. Halve the carrots lengthwise. Peel the onions and cut them in half.

Clean the peppers and cut into large pieces. Mix the carrots, onion and red peppers with the oil and salt and pepper to taste. Spread the vegetables over a greased baking tray. If you wish, place a sprig of rosemary between the vegetables. Place the vegetables in the middle of the oven for around 30 minutes and roast until al dente. Turn them over from time to time. Pour the vegetables onto a dish and sprinkle with the mint.

Serve with beef, couscous or rice.

Carbonell Olive Oil

Present for over 150 years in Spanish homes, Carbonell Olive Oil is a benchmark in our kitchen.

Carbonell Olive Oil


"My grandchildren have a little troubles with eating vegetables. To enjoy my dishes, I try to serve them always accompanied by meat or rice, so they can mix the flavors and enjoy them."