Mixed roasted vegetables

Name: mixed roasted vegetables
Cook time: 15 min
Total time: 70 min
Yield: 4
Ingredients: 500 g fresh carrots; 400 g parsnip; 350 g baby meiknolletjes (meiraap); 350 g fresh beet; 2 fennel bulb; 1 mandarin; 3 sprig of rosemary; 3 twig fresh thyme; lemon; 2,5 twig fresh sage leaf; 20 ml White wine vinegar; 40 ml balsamic vinegar; 3 twig fresh oregano; 40 ml Red wine vinegar; 5 dried laurel leaves; 1 el liquid honey

Mixed spicy grilled vegetables

Ingredients

Directions

Preheat the oven to 190 ºC.
Peel the carrots and parsnips. Cut large roots, parsnips or turnips in half.
Boil the beet for 20-25 min.
Cut the fennel bulb into quarters.
Boil the rest of the vegetables at the same time (10 min.) In a pan with water and a little salt. Drain and let dry.
Put them together by species so that you can add different flavors.
Press the mandarin. Risp the leaves of the rosemary. Mix the carrots with the juice and rosemary leaves.
Risp the leaves of the thyme. Mix the fennel tubers with the thyme leaves and the lemon.
Tear the leaves of the sage roughly. Mix the parsnip with the white wine vinegar and sage leaves.
Mix the fresh beet with the balsamic vinegar and the oregano.
Mix the baby meiknolletjes with the red wine vinegar and the laurel leaves.
Place all vegetables separately on a large baking tray.
Roast the vegetables for about 55 minutes, or until they are golden brown, crunchy and beautiful.
Sprinkle 5 minutes before the vegetables are ready, the parsnip with the honey.
Take everything out of the oven, mix it up and stack it on a dish to serve.