This assortment has an elegant appearance, is easy to prepare and, in the end, it is simply very tasty!
Ingredients:
small potatoes – 500 g
carrot – 3 pcs.
celery root – 500 g
pumpkin – 500 g
bell pepper – 2 pcs.
onion – 1 pc.
garlic – 1 head
rosemary and thyme – a few sprigs
olive oil
salt
Preparation:
Step 1.
Wash the potatoes with a brush and cut them in half, clean the carrots, pumpkin and celery and cut them into large cubes. Peel the top layer of garlic from the head of garlic and cut it in half without dividing it into slices.
Step 2.
Put the vegetables on a baking sheet together with sprigs of thyme and rosemary, add salt, pour olive oil and mix. Bake in the oven at 200 °C for about 40 minutes. Cut the bell pepper into slices lengthwise, peel the onion and cut into feathers, add to the rest of the vegetables, mix again and cook until they are soft and brown.
Delicious!