Root vegetables from the oven

Ingredients for 3 servings:

• 200 g potatoes
• 200 g parsnip(s)
• 200 g carrot(s)
• 200 g celeriac
• 200 g beetroot
• 2 large onions
• salt and pepper
• 100 ml olive oil
• 2 tsp garam masala
• 1 lemon(s), juice
• 1 orange(s), juice
• 2 garlic cloves, chopped
• 3 tbsp mint, chopped, fresh or frozen

Instructions

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

vegan

Peel and dice all vegetables, except for thinly slice the onions. Mix the salt, spices, and oil, then add the vegetables and continue mixing until everything is coated with oil. Bake in an uncovered dish in a preheated oven at 200°C (top/bottom heat) for 35 minutes; baking time will increase for larger diced vegetables. Meanwhile, mix the lemon and orange juice, garlic, and mint. Season the vegetables to taste and add more salt if necessary. Stir the juice mixture into the vegetables and return them to the oven for another 5 minutes to allow everything to marinate. Serve with a salad, such as lamb’s lettuce with roasted oyster mushrooms.