Roasted Vegetables with Potatoes

Ingredients

• 300 g early potatoes
• 1 head fennel
• 3 Carrots
• 2 beetroot heads
• 1 Zucchini
• 1 red bell pepper
• 2 sprigs Rosemary
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• black pepper

Instructions

1. 1.

   Wash the potatoes thoroughly and cut them lengthwise into quarters. Clean, wash, halve the fennel, remove the core and slice into strips. Peel, wash, and slice carrots, beetroot heads, and zucchini; cut beetroot into wedges. Halve the bell pepper, deseed, wash, and dice.

2. 2.

   Wash the rosemary, pat dry, pluck off the needles and chop. Peel and mince the garlic. Place all vegetables, rosemary, and garlic in a baking dish, drizzle with olive oil, and season with salt and black pepper.

3. 3.

   Mix everything together and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes, stirring occasionally.