Ultimate Roasted Vegetables

Discovering a recipe that’s so delightful you’re compelled to make it daily is a true culinary gem. The Roasted Vegetables Recipe tailored for the Happycall Double Pan brings not only ease and efficiency to the kitchen but also infuses your daily meals with a burst of flavors and nutrition. Here’s a unique take on this roasted vegetables recipe, ensuring a delicious outcome with every preparation.

Ultimate Roasted Vegetables in the Happycall Double Pan


1 small broccoli floret (about 50 grams), cut into bite-sized pieces for even cooking

2 medium carrots (about 200 grams), peeled and cut into thick rounds, offering a sweet, tender bite

1 small onion (about 85 grams), peeled and cut into wedges, for a subtle sweetness

250 grams potatoes, peeled and cut into small cubes, ensuring a crispy exterior and fluffy interior

3 tablespoons olive oil, for a rich, roasted flavor

2 teaspoons cornstarch, to give the vegetables a nice, crispy coating

1 ½ teaspoons dried mixed herbs (such as rosemary, oregano, thyme), for an aromatic depth

½ teaspoon garlic powder, for a zesty kick

½ teaspoon black pepper, freshly ground, for a spicy note

½ teaspoon salt, or to taste, for seasoning
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