Oven-baked winter vegetables with spiced oil

Ingredients for 4 servings:

• 500 g carrot(s)
• 150 g parsley root(s)
• 400 g Brussels sprouts
• ½ head of red cabbage
• 250 g shallot(s) or onions
• 1 tbsp rapeseed oil
• 1 organic orange(s)
• ½ tsp peppercorns
• 2 cloves
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• 1 handful of basil
• ½ tsp salt
• ½ tsp cane sugar
• 30 ml olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

as a side dish or main course

For the spiced oil, wash the organic orange and finely grate the peel. Finely grate the cloves, peppercorns, and seeds in a mortar and pestle, then slice the basil and add. Add the salt, sugar, and olive oil and mix well. Wash the vegetables and peel if desired. Quarter the carrots lengthwise and cut into approximately 4 cm pieces. Slice the parsley roots and make a cross-shaped cut in the Brussels sprouts at the base of the stem. Bring a large pot of water to a boil and blanch the carrots, parsley roots, and Brussels sprouts for approximately 1 minute, then remove and drain in a colander. Halve the red cabbage, remove the stalk, and cut the cabbage into approximately 2 cm pieces. Peel and halve the shallots, or cut the onion into approximately 3 cm pieces. Heat the rapeseed oil in a pan and fry the cabbage and onions, seasoning with salt. Place all vegetables in a deep baking tray or casserole dish and drizzle with the spiced oil. Bake on the middle rack of a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Serve warm. These winter vegetables pair well with a piece of meat, as a vegetarian main course with millet or potatoes, or as a warm salad with bread.