In the Nordics, root vegetables abound in the autumn and many of them last throughout the winter if stored and stored correctly. Most can be boiled and some are good for pickling, but here we will bake them in the oven with herbs and garlic. When they are exposed to heat – whether boiled, fried or baked – they become sweeter. Baked root vegetables can accompany many dishes. You can eat them with meat, poultry or fish. Vary and use the herbs and root vegetables you prefer.
- 1 x polka beet
- 2 x carrots
- 1/4 x swede
- 1 x parsley root
- 4 x potatoes
- 5 clove garlic
- 3 tbsp olive oil
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- Wash all the vegetables and peel those that need to be peeled. Cut them into equal-sized boats.
- Put the vegetables in a baking pan. Add oil, herbs salt and pepper and massage it over the vegetables.
- Bake the root vegetables in the oven at 180˚C for approx. 45 minutes, depending on how small the pieces are. Check after approx. 25 minutes and turn them with a spatula.
- Take the tray out of the oven, season with salt and pepper and serve.