Roasted winter vegetables

February 2021

Main course, serves 4. Preparation time approx. 15 minutes.

• 4 slightly floury potatoes
• 3 large carrots
• 2 large parsnips
• 1 red onion
• 1 bulb of garlic
• Salt and pepper from the mill
• Balsamic vinegar
• ½ a pack of fresh Italian herbs (thyme, rosemary, oregano, sage)
• Traditional olive oil (for frying)
• 150 grams of feta cheese
• Extra: Aluminium foil

Preheat the oven to 200º C.
Wash the potatoes. Peel the carrots and the parsnips and cut off the ends. Peel the onion.
Line a baking tray with aluminium foil.
Cut the potatoes, parsnips and carrots into equal-sized pieces (about 3×3 cm) and put them on the baking tray. Cut the onion into wedges. Break loose the garlic bulb. Put the onions and unpeeled garlic cloves on the baking tray. Sprinkle generously with salt and pepper. Break the fresh herbs into pieces and place them on top. Drizzle generously with olive oil and balsamic vinegar. Mix well with your hands. Spread out evenly on the baking tray.
Place the baking tray in the oven and roast the vegetables for about 45-60 minutes until nicely crisp and golden brown. Turn twice during cooking time. Crumble the feta over the vegetables for the last 10 minutes.

Tip: Delicious as a vegetarian dish. Of course, these vegetables can also accompany a nice piece of meat or fish.

Ingrid van den Arend, Cook it!

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