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Oven-baked vegetables with a delicate orange aroma

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Ingredients for 2 servings:

  • 2 parsnips
  • 1 m.-large beetroot, raw
  • 3 carrots
  • 6 m.-sized potatoes
  • 1 orange(s), organic
  • 100 ml olive oil
  • 1 tbsp sugar
  • 1 tsp Pul Biber or chili flakes
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

aromatic preparation with root vegetables

Peel and quarter the parsnips, carrots, and beets. Peel the potatoes and halve or quarter them as well. Place everything in a bowl. Zest the orange and squeeze out the juice. Add both to the vegetables. Mix everything with olive oil, sugar, salt, pepper, and chili flakes. Preheat the oven to 180°C (top/bottom heat). Place the vegetables on a deep baking tray and cook in the oven for about 1 hour.

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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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