Summary

Ingredients

• 500 g potato (s)
• 500 g sweet potato (s)
• 2 medium carrot (s)
• 2 m. Parsnip (s)
• 2 medium onion (s)
• 1 large bell pepper (s)
• 1 tablespoon, heaped herbs Provence
• 1 teaspoon, heaped salt
• 1 teaspoon, heaped pepper
• 3 cloves garlic
• 4 tablespoon olive oil
• 2 sprigs rosemary
• possibly feta cheese

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat or 160 ° C circulating air.
2. Peel potatoes, sweet potatoes, carrots and parsnips and cut into bite-sized pieces. Cut the pepper into slightly larger pieces. Peel the onions and cut into thick slices.
3. Put the vegetables in a large baking dish. Squeeze or finely chop the garlic and sprinkle with herbs from Provence, salt and pepper over the vegetables. Add olive oil and mix everything well. Place the rosemary sprigs on top and put the pan in the oven.
4. Mix well after 15 minutes and cover with aluminum foil, remove this 10-15 minutes before the end of the baking time so that the vegetables brown a little, mix again and, if necessary, crumble and add the feta.
5. Depending on the size of the pieces, the oven or the desired consistency, the baking time can vary from 40 minutes to 1 hour.