Roasted Vegetable Sheet

Ingredients

• 400 g Jerusalem artichokes
• 400 g beetroot
• 4 Carrots
• 2 sprigs Rosemary
• 3 fresh bay leaves
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• Sea salt
• black pepper
• 2 small stalks leeks
• 1 head of garlic

Instructions

1. 1.

   Peel the Jerusalem artichokes, beetroot and carrots. Cut the Jerusalem artichokes into pieces, the beetroot into wedges and the carrots into thick slices. Spread everything in a baking dish. Rinse the rosemary, pluck it and mix with the bay leaves, olive oil and lemon juice over the vegetables. Season with salt and pepper and roast in the oven, turning occasionally, for about 40 minutes until golden brown.

2. 2.

   Meanwhile wash, trim and cut the leeks into 8–10 cm long pieces. Split the garlic horizontally in half. Add both to the vegetables during the last approximately 20 minutes of roasting.

3. 3.

   Taste the roasted vegetable sheet at the end and serve.