Baked Vegetables In Garlic Butter

This is actually a perfect recipe for any leftover vegetables in the fridge. Carrots, beans and red onions can be replaced with potatoes, pumpkin and green peas; sweet potatoes, cauliflower and corn; courgettes, aubergines and tomatoes; Brussels sprouts, celery and spinach. The key is the cooking method in the oven, under a butter whipped with a blender and garlic and herbs. This butter will bring even the most wilted foods back to life and make dinner so… a little festive.


2 large carrots (400 g)

400g frozen green beans

2 large red onions (300 g)

4-6 cloves of garlic (20-30 g)

1 small bundle of parsley (20 g)

2 sprigs of rosemary (8 g)

100 ml vegetable oil


freshly ground black pepper

Step-By-Step Recipe

Step 1

Preheat the oven to 200°C. For the garlic butter, peel the garlic and place in a blender. Chop the parsley. Add the parsley, vegetable oil and a little salt to the blender, whisk until smooth.

Step 2

Peel the carrots, cut into slices. Peel the onion, cut into coarse peppercorns. Place the vegetables in a parchment-lined baking dish. Pour over half the garlic oil, place in the center of the oven for 30 minutes.

Step 3

Rinse the green beans in boiling water. Pour over the remaining garlic oil and leave while the carrots and onions roast.

Step 4

Add the beans along with the butter to the carrots, stir, bake for another 5-7 minutes. Serve the vegetables hot, sprinkled with rosemary leaves.

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