Preheat the oven to at least 220 ° C top / bottom heat.
Clean the vegetables (in my case asparagus, leek (halved), carrots, parsley root, garlic and red onions) and cut them either whole or in sticks or wedges, not too small.
First bake the starchy vegetables, then after about 10 minutes add the low-starch vegetables and roast them to the end. If necessary, bake one tray with starchy foods and one with starch poor one after the other.
Place the vegetables on the baking tray, roll over some olive oil and toss in them until everything is shiny and covered with oil. Make sure that the vegetables are not stacked, because then they will steam instead of roasting! Then season with salt and pepper and spices to taste and put in the preheated oven. Turn once halfway through the cooking time.
Depending on the type of vegetable and the size of the pieces, the baking time can be 30 minutes.
Tips:
Peel the green asparagus at the ends and just cut them off. When it`s fresh, it actually doesn`t have any woody ends. If in doubt, roast with and then try.
The vegetables can be eaten wonderfully as a main course with some bread, or in a quiche, pasta dish, salad, antipasti or a dip.
And of course it is also well suited as an accompaniment to meat.
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