Oven vegetables
250 g Brussels sprouts
halved
200 g pumpkin
in fine slices
2 parsnips
in slices
2 carrots
sliced diagonally
1 yellow beetroot
cut in wedges
1 red onion
cut in wedges
1 garlic
halved
4 sprigs of thyme
2 sprigs of rosemary
2 tbsp olive oil
1½ tsp salt
a little pepper
Roasted vegetables
Place the vegetables, herbs, and olive oil on a baking tray lined with baking paper and mix well. Insert the tray into the cold cooking space and roast with hot air with steaming at 200 °C for approximately 30 minutes.
Place vegetables, herbs, and olive oil on a baking tray lined with baking paper and mix well. Insert the tray into the cold cooking space and roast with hot air humid at 220 °C for approximately 35 minutes.
Hot air humid 220 °C for 35 Mins
Tips
Spring variation: 1 bunch of radishes, halved; 3 carrots, sliced diagonally; 2 kohlrabi, cut into wedges; 400 g celeriac, cut into batons; 400 g white asparagus, peeled, cut diagonally into pieces; 3 spring onions, cut into pieces
Summer variation: 350 g cherry tomatoes, halved; 1 aubergine, sliced; 2 courgettes, sliced diagonally; 2 peppers, cut into strips; 3 spring onions, cut into pieces; 1 young garlic bulb, halved
Additional information
Created on
7/4/2026