Summary

Ingredients

• 2 sweet potato (s)
• 2 beetroot
• 2 parsley root (s)
• 2 parsnips
• 2 carrot (s)
• 6 shallot (s)
• 2 cloves garlic)
• 3 sprigs rosemary
• 3 sprigs thyme
• salt and pepper
• 3 tablespoon olive oil

For the set:

• some stalks parsley, smooth

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Instructions

1. Cook time: 35 minutes
2. Total time: 55 minutes
3. Preheat the oven to 200 degrees top and bottom heat.
4. Wash and peel the vegetables, except for the garlic and shallots, and cut into bite-sized pieces that are not too small. Peel the shallots, do not chop them. The garlic cloves are used unpeeled.
5. Place the vegetables on a baking sheet and mix with the herbs, salt, pepper and olive oil. If possible, place the beetroot separately on the edge so that they do not discolour the other vegetables. Bake on the middle rack of the oven for about 35 minutes. Turn the vegetables over and over so that they are evenly roasted. Serve sprinkled with the chopped parsley.
6. Note: It is advisable to process the beetroot with disposable gloves, as they are extremely colored.
7. Non-vegan or non-vegetarian variants: complement with feta or bacon.