Grilled vegetables from the oven

Name: Grilled vegetables from the oven
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g green asparagus; 1 collar Carrots; 3 Parsnips; 8 Potatoes (e.g. La Ratte); 2 TABLESPOONS Butter; 4 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt, pepper; 2 stem(s) Rosemary and thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g green asparagus
1 collar Carrots
3 Parsnips
8 Potatoes (e.g. La Ratte)
2 TABLESPOONS Butter
4 TABLESPOONS Olive oil
7-10 Tbsp Sea salt, pepper
2 stem(s) Rosemary and thyme
7-10 Tbsp Aluminium foil

Directions

1
Wash the asparagus and cut off the woody ends. Peel and wash the rest of the vegetables and potatoes. Cut all vegetables and potatoes into finger-thick pieces of equal width (approx. 2 x 5 cm).
2
Place in an ovenproof dish.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Mix with oil and approx. 1⁄2 tsp. salt and pepper. Pour over vegetables and massage in well with hands.
4
Close the tin with aluminium foil and bake in a hot oven for about 20 minutes. Then remove the foil and continue baking for 10-15 minutes until the vegetables are soft.
5
Wash herbs, shake dry. Coarsely chop rosemary needles and thyme leaves. Sprinkle over vegetables. Season to taste with sea salt. Serve with chili dip and mustard oil.