Oven-baked vegetables with potatoes

Ingredients for 1 servings:

• 200 g potatoes
• 100 g Brussels sprouts (sprout sprouts)
• 1 onion(s), red
• 1 red bell pepper(s)
• 2 m.-sized carrot(s)
• 4 onions (balsamic vinegar onions)
• 2 tbsp capers
• 30 g feta cheese, light
• 1 tsp olive oil
• ½ tsp thyme, dried
• some rosemary needles
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with balsamic onions and capers

Wash the potatoes and cut them into eighths (leave the skin on if it’s still nice), then halve them again. Cut the onion into eighths and chop the peppers and carrots. Pre-cook the Brussels sprouts for a few minutes (3-4 minutes is enough for frozen Brussels sprouts). Quarter the balsamic onions. Place all the vegetables and capers in a baking dish. Crumble the feta cheese into small pieces, mix with the thyme, rosemary, and olive oil, and toss into the vegetables. Season with salt if desired. Place the baking dish in the oven at 200°C (top and bottom heat) for 30-40 minutes. The potatoes should then be tender and the vegetables should have some color.