Ingredients for approx. 4 people:

Approx. 400 g waxy potatoes
3 beetroots
400 g carrots
300 g parsnips
300 g Jerusalem artichokes
1 small celery root
3 red onions
2 cloves of garlic
For the marinade:
4 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons mustard oil
Tamari
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Marjoram
Thyme
Rosemary needles
In addition:
Baking paper

Preparation:

1. For the winter vegetables, wash the potatoes with a vegetable brush and cut them into thick rectangles.
2. Wash and clean the beetroots and cut them into eighths.
3. Scrub the carrots with a vegetable brush, clean them and cut them into thick slices.
4. Peel, wash and clean the parsnips, if necessary, and also cut them into thick slices.
5. Wash the Jerusalem artichoke tubers, peel them if necessary and dice them.
6. Peel and clean the small celery root, cut into thick slices and dice.
7. Peel and roughly dice the red onions.
8. Peel and halve the garlic and remove the centre sprout.
9. For the marinade, season the olive oil, sesame oil and mustard oil with the tamari, herb salt, freshly ground black pepper, chilli flakes, smoked paprika powder, marjoram, thyme and rosemary needles.
10. Mix the prepared vegetables with the marinade.
11. Line a baking tray with baking paper and spread the marinated vegetables on it.
12. Cook the marinated vegetables in the middle of the oven at 180 degrees C for about 40 minutes. Turn from time to time.
13. When the vegetables are cooked, serve immediately.

Product description:

Winter vegetables are a great way to get through the cold season. Always choose organic, regional and seasonal vegetables. Of course, there are other winter vegetables too, such as those from the cabbage family. This means you can always use whatever you have in your fridge or pantry.