Colorful Oven Vegetables

For the colorful oven vegetables, first cut the potatoes into thin sticks and cut them in half again. Depending on your taste, you can leave the skin on or not.

Sprinkle the potato sticks with a generous pinch of salt, then drizzle with a little oil and place in the oven at 100 degrees. Preferably on a rack with baking paper with the edges folded over so that nothing drips.

Peel the carrots and cut them into slices no more than 1 cm thick. When the potatoes start to get hot, add the carrots, again with salt and oil.

Now heat the tube to about 200 degrees. While the first parts of the colorful oven vegetables are in the oven, clean the fennel and cut it into centimeter-thick slices.

Also place in the oven and season with grill seasoning. When the potatoes are soft but not yet golden throughout, add the shallots, also cut into inch-wide strips, and the peeled garlic cloves (quartered if you like) to the baking sheet to finish cooking.

After a total of 35-45 minutes, remove the vegetables from the oven, season with pepper and herbs to taste.

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