Oven baked root vegetables II
SidesCook time: 0 min.
Servings: 8
Servings: 8
Ingredients for Oven baked root vegetables II
| 1 | dl | Olive oil |
| 1 | tsp | Pepper |
| 1 | tsp | Rosemary, fresh |
| 1 | tbsp | Salt |
| 1 | tsp | Thyme, dried |
| 3 | clove | Garlic |
| 400 | g | Carrots |
| 400 | g | Jerusalem artichokes |
| 400 | g | Kohlrabi (Swede). raw |
| 400 | g | Potatoes |
| 400 | g | Celeriac |
| 400 | g | Parsnip |
| 400 | g | Parsley root |
Instructions for Oven baked root vegetables II
To prepare the Oven baked root vegetables II recipe, please follow these instructions:
The vegetables are cleaned or peeled off. Root vegetables cut into small pieces, put in a bowl or plastic bag.
Oil, garlic and spices is poured over the root vegetables and shake well so oil and spices are distributed well.
Poured out on baking pan or heat-proof dish and bake in the oven at 200 degrees c. alm. oven in 45-60 minutes.
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