Roasted Vegetables

Ingredients

• 1 piece parsnip
• 1 piece beetroot
• 2 pieces onion
• 2 pieces carrot
• 8 pieces potato
• 100 g Brussels sprouts
• 2 tbsp olive oil
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried thyme
• 5 cloves garlic
• 200 g cashew nuts
• 400 ml water
• 1 tsp salt
• 1 bunch chives
• 1 bunch parsley
• lemon juice (from half a lemon)

Instructions

1. 1.

   Preheat the oven to 220°C fan-forced. Peel and cut parsnip, carrot, beetroot, and onion into large pieces. Wash potatoes and halve them. Trim Brussels sprouts and make cross cuts on the stem. Place all vegetables in a heatproof dish with olive oil, spices, and whole unpeeled garlic cloves; mix well and roast for about 40 minutes.

2. 2.

   Blend cashews with half the water. Gradually add more water until a very fine cream forms. Add salt, roughly chopped herbs, and some lemon juice; blend again. Season to taste with salt and lemon juice.