Root vegetables from the oven

Ingredients for 6 servings:

• 300 g potatoes
• 300 g parsnip(s) or parsley roots
• 300 g carrot(s), normal, yellow or Palatinate, according to taste
• 300 g beetroot
• 300 g Jerusalem artichoke
• 3 onions
• 100 ml olive oil
• ½ cup orange juice, freshly squeezed
• 1 lemon(s), juice
• 2 tsp garam masala
• 2 garlic cloves, chopped
• some salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan and simple

Wash and peel the root vegetables, and cut into small cubes or slices. Peel the onion, halve it, and slice it lengthwise into fine strips. Arrange the vegetables on a baking sheet. Preheat the oven to 200°C or 180°C fan-assisted oven. Mix the spices with the oil and pour the oil over the vegetables. Bake the vegetables in the oven for about 30 minutes. Meanwhile, mix the lemon and orange juice. Add the chopped garlic and drizzle the juice over the vegetables. Mix well and bake for another 5-10 minutes. Serve with a yogurt and herb dip, or serve the vegetables as a side dish to other dishes.