Roasted Vegetables with Chili

For the roasted vegetables with chili, peel the carrots, clean the young onion. Cut vegetables into pleasing, not too small pieces.

Heat oil in a deep pan and fry the carrots first, then add the onion and then the rest of the vegetables and fry them as well. Season with chili salt.

Let everything fry hot for about 2-3 minutes. Taste and season if necessary. Arrange the roasted vegetables with chili and serve.

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