This one is for the lazy, but hungry.
Some week nights I’m too busy to stand next to a pan or pot and keep an eye on food not burning. On those nights I make oven-baked root vegetables, because you only have to spend like five minutes peeling and cutting it and then your oven does the rest for you.
2 beet roots
2 cloves of garlic
3 tablespoons of olive oil
1 teaspoon of thyme
1 teaspoon of tarragon
- Peel and cut all the vegetables
- Put them in an oven pan
- Add the spices and the olive oil, stir until all veggies are covered
- Smash the garlic cloves with the side of a knife blade and hide them in the vegetables
- Bake for 25 min at 170 degrees celsius
You can have this as a standalone dish for one hungry person or as a side for two people. You could eat it with herbs quark, cottage cheese or sour cream if you like.