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Roasted root vegetables with rosemary oil |

Garnishes

Diced parsnips, celeriac, and carrots roasted in rosemary oil.

Note

Cut the vegetables evenly so that they cook thoroughly.

Ingredients

Recipe for 4 servings

For roasted root vegetables

400 Gr

Celeriac

2 Unit(s)

Carrot

2 Unit(s)

Parsnip

4 Sprig(s)

Rosemary

Preparation time: 45 min

Preheat your four at 400 °F

General preparation

Peel and dice the parsnips, carrots, and celeriac into small cubes.
Roasted vegetables

Using a mortar and pestle, crush the oregano with a pinch of salt and a drizzle of vegetable oil to a smooth paste. Season with salt and pepper. Add the oregano oil and mix. Place on a baking sheet and roast in the oven for 15-25 minutes until the vegetables are tender. Set aside.