Winter vegetables from the oven

Ingredients for 4 servings:

• 300 g onion(s)
• 300 g carrot(s)
• 300 g salsify
• 200 g parsnip(s)
• 300 g Brussels sprouts
• 2 cloves garlic
• 1 bay leaf
• 1 tsp mustard seeds
• 2 juniper berries
• ½ tsp fennel
• ½ tsp caraway seeds
• 2 sprigs of thyme
• some nutmeg
• some salt and pepper
• 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 30 minutes

Prepare the vegetables (peel carrots, trim Brussels sprouts, etc.) and cut them into roughly equal pieces. Place them in a Roman pot with a little water and olive oil. Please ensure that a Roman pot is always soaked in cold water for at least 30 minutes before use. Season the vegetables and cook covered in the oven at 200°C for 1 hour. Then leave the lid uncovered in the oven for 15 minutes – done.