Baked Root Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g potato (s)
- 300 g parsnip (s), or parsley roots
- 300 g carrot (s), normal, yellow or Palatine, dependin on your taste
- 300 g beetroot
- 300 g Jerusalem artichoke
- 3 onion (s)
- 100 ml olive oil
- 0.5 ½ cup orange juice, freshly squeezed
- 1 lemon (s), juice it
- 2 teaspoon garam masala
- 2 clove (s) garlic, chopped
- some salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the root vegetables into small cubes or slice. Peel the onion, cut in half and cut lengthways into fine strips. Spread the vegetables on a baking sheet.
- Preheat the oven to 200 ° C or fan-assisted 180 ° C. Mix the spices with the oil and pour the oil over the vegetables. Bake the vegetables in the oven for about 30 minutes.
- In the meantime, mix lemon and orange juice. Add the chopped garlic and drizzle the juice over the vegetables. Mix well and bake for another 5 - 10 minutes.
- This goes well with yogurt and herb dip or you can serve the vegetables as an accompaniment to other dishes.
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