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Oven-baked root vegetables

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Ingredients for 4 servings:

  • 750 g vegetable mix (root vegetable mix), 1 package with carrots, beetroot, parsnips, root parsley
  • 2 onions
  • 3 pointed peppers, red
  • 1 tbsp, heaped herb mix (8 herbs), frozen
  • 100 ml olive oil
  • salt and pepper
  • 800 g potatoes
  • 1 cube of meat broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

with potatoes, peppers and onions

Peel the vegetables and cut into small cubes. Place everything except the potatoes in a roasting pan. Add salt, pepper, herbs, and oil, and mix well. Bake in a preheated oven at 200°C (400°F) top and bottom heat (175°C fan-assisted) for 35 minutes, stirring occasionally. Later, cook the diced potatoes separately in meat broth for about 15 minutes, then add them to the root vegetables. Stir. We serve meatballs with gravy, which I finish while the vegetables are cooking, so everything is ready at the same time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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