Oven Roasted Root Vegetables

Ingredients

• 800 g young carrots (yellow, orange, black)
• 250 g ice pickles (young radish)
• 2 tbsp olive oil
• Sea salt
• freshly ground pepper
• 2 tbsp freshly chopped marjoram

Instructions

1. 1.

   Wash, peel, and leave whole or halve lengthwise depending on size. Optionally leave some greens. Spread on a baking sheet. Drizzle with oil, season with salt and pepper, and toss loosely.

2. 2.

   Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 25 minutes until golden brown, turning halfway through. During the last five minutes stir in the marjoram.