Oven-roasted parsnip with aioli

Name: oven-roasted parsnip with aioli
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 400 g parsnip; 200 g winter carrot; 1 Red pepper; 2 el traditional olive oil; 7,5 g fresh thyme; 2 tl coarse sea salt; 1 mespoint ground chili pepper; 100 g Aioli

Parsnip, bell pepper, winter carrot roasted in the oven with thyme, chili pepper and sea salt served with aioli.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Peel the parsnip and the winter carrot and cut into French fries. Remove the stalk and the seeds from the bell pepper and cut the bell pepper into strips.
Spread the parsnip, winter carrot and sweet pepper over a baking sheet covered with parchment paper. Sprinkle with the oil.
Ris the leaves of the sprigs of thyme and spread over the vegetables. Sprinkle with the sea salt and season with chili pepper.
Roast the vegetables in the middle of the oven in about 25 minutes until golden brown and al dente. Spoon halfway.
Put the vegetables in a bowl. Serve with the aioli.