Carotte, patate, bietole eccetera grigliate
Ingredients 4 persons
100 g potatoes
100 g carrots
100 g parsnips
100 g red beet
(100 g Jerusalem artichoke
100 g parsley root)
1 red onion
1 tsp dried thyme leaves
1 tsp salt and pepper
olive oil
🕐 15🔪30-30 🍳 ️ 👩🏼🍳
1. Set the oven to 200 degrees.
2. Don't take the quantities so closely. If you have a little more carrots and less beet, that's fine too. Cut up all the carrots, potatoes, parsnips, beets (possibly Jerusalem artichoke and parsley root). Not too small. The best thing to do is to cut the carrots into 3-inch pieces and then slice them again lengthwise. Then you get some different shapes.
3. Cut the onion into thin rings.
4. Then put the oil in a roasting pan. Spoon in all the vegetables and the onion
5. Sprinkle the thyme leaves over the vegetables (it's okay to have a little more)
6. Grind salt and pepper on top. And drizzle some more olive oil on top.
7. Place the roasting pan in the hot oven and roast for 30 minutes the first time.
8. After the baking time, remove the roasting pan and gently stir the vegetables. You can now immediately slide the roasting pan into the oven for another 20 minutes or you can do so before preparing the rest of the meal. If you roast the vegetables nearly done then they only need a 15-minute "tap" after that.
9. You can serve anything.
👉🏽 De groente kunnen bij allerlei gerechten worden gegeten maar zijn het lekkerste bij recepten met een herfst- of winterkarakter, zoals bijvoorbeeld bij lamsfilet met vijgen-gorgonzola saus.
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