Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. This goes well with yogurt and herb dip or you can serve the vegetables as an accompaniment to other dishes.