John Myers
Ingredients for 4 servings:
- 1 kg vegetables of your choice
- some olive oil
- some salt and pepper
- n. B. Spice(s) and/or spice mixes of your choice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Preheat the oven to at least 220°C (top/bottom heat). Clean the vegetables (in my case, asparagus, leeks (halved), carrots, parsley root, garlic, and red onions) and cut them either whole or into sticks or wedges, not too small. Bake the starchy vegetables first, then after about 10 minutes add the low-starch vegetables and finish roasting. If necessary, bake one tray with starchy vegetables and one with low-starch vegetables one after the other. Place the vegetables on the tray, drizzle with a little olive oil, and toss them in the oil until everything is nice and shiny and coated. Make sure the vegetables aren’t stacked, as this will cause them to steam instead of roast! Season with salt, pepper, and spices to taste, and place in the preheated oven. Turn halfway through cooking. Depending on the type of vegetable and the size of the pieces, the baking time can be as long as 30 minutes. Tips: Peel the ends of green asparagus if necessary and trim them just short. When fresh, they don’t have any woody ends. If in doubt, roast them and then taste. This vegetable is a wonderful main course with some bread, or used in a quiche, pasta dish, salad, antipasti, or dip. And, of course, it’s also a great side dish for meat.
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