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Root vegetables from the oven

updated

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Ingredients for 4 servings:

  • 4 carrots
  • 4 beetroot
  • 4 parsley roots
  • 4 parsnips
  • 2 sweet potatoes
  • 2 pinches of salt
  • 2 pinches of pepper
  • 1 tsp dried Italian herbs
  • 200 ml orange juice
  • 3 tbsp olive oil
  • 1 tsp Worcestershire sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

is first marinated in orange juice and spices

Wash and trim the vegetables thoroughly. Then cut them into bite-sized pieces. Make a marinade from the juice and spices. Mix the vegetables with the marinade and let it sit for an hour. Finally, add the olive oil and mix everything thoroughly. Spread the vegetables on a baking sheet and bake in the oven at 200-220°C (top/bottom heat) until tender (about 20 minutes). We like to serve this with grilled meat or simply with herb curd and fresh bread.

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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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