Oven baked root vegetables

DSC_0077For years I only liked potatoes. I like them baked, cooked, fried, mushed – in all forms I can imagine. Once I became vegetarian I just got bored and started experimenting. In winter almost all vegetables available (I mean, local – lithuanian) are roots, so I found few recipes for oven baked vegetables which are perfect as a side dish to almost anything – grilled steak, low heat cooked duck, bean burgers, salad.

Here is my favourite recipe – potatoes, carrots and beets with rosemary and orange juice:

You need:

Potatoes, carrots and beets – the amount and proportions are up to you, I like potatoes as a main vegetable.
Onions (optional)
Sunflower oil for baking
Fresh rosemary
Salt, pepper

For guidelines: I took 8 large potatoes, 5 carrots and 3 beets, 4 cloves of garlic, 1 orange. This amount is enough for six people to get full and happy, but me and Irmantas demolished that in two goes. Mainly because we had it with green salad.


Cut all vegetables in similar size slices, put into baking pan, add finely chopped garlic, some oil, mix everything well until all slices gets a little greasy. Add salt, pepper, rosemary, squeeze the orange, mix everything again and put in 180C preheated oven for 50mins-1hours, or until potatoes gets crispy on edges. Mix every 15mins, to make sure all vegetables are baking evenly. Easy, but somehow special way to serve roots.

P.S. I’ve just realised that in two months it is going to be twelve years since I became a vegetarian.


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