Winter Vegetables from Oven with Spiced Oil
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 150 g parsley root (s)
- 400 g Brussels sprouts (cabbae sprouts)
- 0.5 ½ head red cabbage
- 250 g shallot (s) or onions
- 1 tablespoon rapeseed oil
Also: for the spice oil
- 1 organic orange (s)
- 0.5 teaspoon ½ peppercorns
- 2 clove (s)
- 0.5 teaspoon ½ fennel seeds
- 0.5 teaspoon ½ coriander seeds
- 1 handful basil
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cane sugar
- 30 ml olive oil
Print Recipe
Pin Recipe Instructions
- For the spice oil, wash off the organic orange and finely rub the peel. Finely grate the cloves, peppercorns and seeds in a mortar, then cut the basil into strips and add. Add salt, sugar and olive oil and mix everything together well.
- Wash the vegetables and peel them if necessary. Quarter the carrots lengthways and cut into pieces approx. 4 cm long. Cut the parsley roots into slices, cut the cabbage sprouts in a cross shape at the base of the stem.
- Bring plenty of water to the boil in a large saucepan and blanch the carrots, parsley roots and cabbage sprouts for about 1 minute, then remove and drain in a sieve.
- Halve the red cabbage, cut out the stalk and cut the cabbage into approx. 2 cm pieces. Peel and halve the shallots or cut the onion into pieces approx. 3 cm in size. Heat the rapeseed oil in a pan and fry the cabbage and onions in it and season with salt.
- Put all the vegetables in a deep tray or casserole dish and spread the spice oil on top. Bake on the middle rack at 200 ° C for about 25 minutes. Serve warm.
- The winter vegetables go well with a piece of meat, as a vegetarian main course with millet or potatoes or as a warm salad with bread.
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