Oven Roasted Vegetables

Oven Roasted Vegetables

I like this recipe because it's very beautiful, simple and suitable as vegan food (served with rice, for example) or as a healthy and interesting vegetable garnish. The combination of root vegetables and pumpkin is special and was appreciated by all the members of the family, including one year-old Maria (she refuses the steamed vegetables, but she eats these).

You can adjust the vegetables and the quantities according to your preferences and possibilities. For example, I didn't have garlic at the time, so I put a bit more pumpkin instead.

You can use honey instead of sugar, but be careful that it becomes toxic when heated and it's better to avoid it when there are alternatives.


2 pieces
500 g
2 pieces
Celery root
1 piece
2 pieces
10 pieces
Vegetable oil
50 g
Balsamic vinegar
50 g
or regular vinegar
1 tbsp
1 tsp
Dried herbs(parsley, dill, etc)
1 tbsp
you can use dried rosemary or herbs de Provence

Step by step


Peel and wash all the vegetables. Cut into medium-sized cubes (except for the garlic :)

Arrange them in an oven sheet. Place the beets separately so they won't color the other vegetables for the time being.



Combine the oil with vinegar, salt, sugar and dried herbs. Mix.


Pour this sauce over the vegetables, coat them well and allow to marinate for 3-4 hours or longer, if you have time.


After this time, mix the vegetables altogether, including the beets also.

Place the sheet in the preheated oven at 200 degrees C for 45-60 minutes.


During the baking, mix in the pan with a spatula one or two more times.


Serve hot, as a garnish or fasting meal.


Quantity: 2 kg (6-8 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 240 min
Publish date:

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