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🍽️ Crispy Roasted Vegetables with Basilica Crisps

439 kcal · 30 min · 4 servings

Crispy Roasted Vegetables with Basilica Crisps Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 degrees Celsius using conventional top and bottom heat.
  2. 2. Thoroughly wash the vegetables.
  3. 3. Peel the vegetables if necessary.
  4. 4. Cut the vegetables into large, irregular chunks.
  5. 5. Melt the butter in a small pan or microwave.
  6. 6. Add the melted butter and olive oil to a large bowl containing the vegetables.
  7. 7. Toss the vegetables well so that all pieces are evenly coated with fat.
  8. 8. Sprinkle the cumin seeds over the vegetables.
  9. 9. Season the vegetables with salt and pepper to taste.
  10. 10. Add the garlic cloves with their skins still on to the vegetables.
  11. 11. Spread the vegetables out on a baking sheet lined with baking paper.
  12. 12. Place the tray in the oven and roast the vegetables for 50 minutes.
  13. 13. Heat frying oil in a deep pan or pot.
  14. 14. Fry the basil leaves in batches until they are golden brown and crispy.
  15. 15. Place the fried leaves on kitchen paper to absorb excess oil.
  16. 16. Scatter the basil crisps over the finished roasted vegetables just before serving.
  17. 17. Tip: Halve red bell peppers, remove the seeds, and add them to the vegetables to roast alongside.
  18. 18. This step ensures a fruitier flavor in the dish.

Nutrition per serving