Look at these beautiful oven baked vegetables! It´s sooooo easy to make these, literally no work except for cutting them into big chunks, placing them in an a ovenproof dish with about an inch of water in it (I use a silicone ovendish) and then waiting and waiting for them to roast 😀
I used hokkaido pumpkin, yellow kohlrabi, red onion (becomes caramel!), carrots, parsnips, parsley root, celery root, fennel and sweet potato. I cooked them covered with a tin foil for about half an hour and then another half an hour uncovered to get a brown crust, on 200°C.
Served with a mixture of rice and oats (and some leftover millet) with gomasio.