Oven-baked root vegetables

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.


3 carrots

2 beet roots

3 parsnips

2 cloves of garlic

3 tablespoons of olive oil

1 teaspoon of thyme

1 teaspoon of tarragon

salt, pepper


  1. Peel and cut all the vegetables
  2. Put them in an oven pan
  3. Add the spices and the olive oil, stir until all veggies are covered
  4. Smash the garlic cloves with the side of a knife blade and hide them in the vegetables
  5. 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.


2 Comments Add yours

  1. Classic recipe! I don’t think I’ve ever used parsnips, but would be a great addition.


    1. Gianna says:

      I only used them because all those vegetables came in a bundle – and the parsnips match extraordinary well with the tarragon.

      Liked by 1 person

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