Roasted Vegetable Recipes with sweet potatoes
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ingredients
sweet potatoes garlic, onion, carrot, celery, celeriac, parsley, potatoes, brussels sprouts… 1 pk medium pre-cooked beetroot 2 tbsp olive oil salt, ground black pepper, cumin, herbs to taste 1/2 pk lemon (lemon juice)
progress
An autumn vegetable relish with sweet potatoes – sweet potatoes with a unique taste.
1.
Clean, wash and cut the Vegetable Recipes into chunks, thick slices or chips equivalent to the size of one bite. However, take into account that the Vegetable Recipes will reduce their volume considerably by roasting. It is also important to combine only Vegetable Recipes that have roughly the same cooking time. Therefore, pre-cook the beetroot in advance. Leave the garlic cloves whole. You can also bake the whole unpeeled head in one piece. The ratio of the different Vegetable Recipes is arbitrary. The quantity depends on the size of the baking tray.
2.
Transfer the prepared Vegetable Recipes into a bowl and pour olive oil, salt, pepper, season with herbs, drizzle with lemon juice and let stand for at least 10 minutes.
3.
Place the Vegetable Recipes on a baking tray lined with baking paper, overlapping the pieces as little as possible. Bake in a preheated oven at 180°C for about 30 minutes. During baking, turn with a spatula at least 1-2 times so that the pieces are baked on all sides. Pay special attention to the brussels sprouts, which will bake first.
4.
Serve as a lunch accompaniment to meat, on its own for dinner or just for crunching. Enjoy!
5.
Good taste!
