Roasted vegetables with BBQ sauce [Vegetarian]

Difficulty 3/5

In a vegetarian version or as a side dish for meat or fish, this recipe will delight young and old food lovers.

  • -3 medium sized potatoes
  • -2 carrots
  • -1 red onion
  • -2 unpeeled garlic cloves
  • -2 sprigs of flat parsley, chopped
  • -salt
  • -pepper
  • -1 tablespoon of Herbes de Provence
  • -3 tablespoons of sunflower oil
  • -3 tablespoons of BBQ sauce
  • -1 heaped tablespoon of cream cheese
  • -1 teaspoon of milk
  • -1 teaspoon of raw and finely diced red onion
  • -2 sprigs of flat parsley, chopped
Roasted vegetables with BBQ sauce [Vegetarian]

  1. 1Preheat your oven to 220°C
  2. 2Wash the vegetables and peel the carrots. Cut the potatoes into quarters, the onion into strips and the carrots into sticks, but not too thick.
  3. 3Place the cut vegetables and the garlic into a flame proof serving dish. Add the oil, the salt, the pepper, the Herbes de Provence and the BBQ sauce and mix it well so that the sauce covers all of the vegetables.
  4. 4Put it in the oven for 30 minutes.
  5. 5Check if the potatoes are cooked through using a knife. If they are too hard, leave them to cook a bit longer.
  6. 6Take the dish out of the oven and sprinkle the chopped parsley over the vegetables.
  7. 7In a bowl, beat the cream cheese and the milk into a smooth and homogeneous mix.
  8. 8Add the salt, the pepper, the onion and the parsley.
  9. 9Mix and serve it with the vegetables.
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