Roasted Vegetables with Béchamel
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 46.55 g |
| Energy | 440.92 kcal |
| Fat | 21.2 g |
| Protein | 18.32 g |
| Fiber | 5.19 g |
| Sodium | 794.65 g |
| Sugar | 18.21 g |
Instructions
Total
5'Preparation
45'Cooking
0'Waiting
Step by step
In a large bowl, combine all the vegetables in vegetable oil. Season with dried rosemary, dried thyme and black pepper and salt to taste.
Place the mixed vegetables in a baking dish and roast in a 200°C preheated oven for 35 mins or until vegetables are well done.
Meanwhile, add milk and MAGGI® Béchamel Mix to a large saucepan, bring to a boil while constantly stirring. Simmer for 2-3 mins or until the sauce thickens.
After the vegetables are roasted, remove them from the oven and pour the béchamel sauce evenly over them. Sprinkle cheese on top.
Bake again for 10-15 mins or until the top is golden brown.
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Roasted Vegetables with Béchamel
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