Serves 4 people
Preparation time: 15 minutesCook time: 40 minutes
Ingredients
- 3 standard carrots
- 3 purple carrots
- 4 parsnips
- 2 onions
- 2 cloves of garlic
- 10 radishes
- Olive oil
- 1 bunch of rosemary
- Salt and pepper
Preparation
1.Preheat the oven to 200 °C.
2.Peel the carrots and parsnips, then cut them in half lengthwise.
3.Peel the onions and garlic, then cut into large pieces.
4.Cut the radishes in half.
5.Place the vegetables in the Pyrex® casserole dish together with half of the bunch of rosemary. Add the olive oil and season.
6.Place the lid on the casserole dish and bake at 200 °C for around 15 min. Mix the vegetables during cooking if necessary.
7.Add a small amount of water and lower the temperature to 180 °C.
8.Cook for 50 min and add a little water if required.
9.Add the rosemary. Season to taste with salt and pepper.
2.Peel the carrots and parsnips, then cut them in half lengthwise.
3.Peel the onions and garlic, then cut into large pieces.
4.Cut the radishes in half.
5.Place the vegetables in the Pyrex® casserole dish together with half of the bunch of rosemary. Add the olive oil and season.
6.Place the lid on the casserole dish and bake at 200 °C for around 15 min. Mix the vegetables during cooking if necessary.
7.Add a small amount of water and lower the temperature to 180 °C.
8.Cook for 50 min and add a little water if required.
9.Add the rosemary. Season to taste with salt and pepper.
