Oven Vegetables

For the oven vegetables, peel the carrots, cut them into pieces about 5 cm long and then quarter them lengthwise.

Clean the cabbage sprouts, wash them and cut them crosswise at the stalk. Peel and roughly dice the onion.

Cut the red cabbage into pieces of about 2 – 3 cm and wash. Peel the parsley and cut into 0.5 cm wide slices.

Preheat the oven to 180 °C. Blanch the cabbage sprouts in boiling salted water for about 1 minute, strain and rinse in cold water.

Heat 1 tablespoon of olive oil and let the sugar caramelize in it. Add the onion cubes, carrot sticks, parsley slices and red cabbage cubes, roast everything briefly and then remove from heat.

Spread all the vegetables on a baking tray and mix them. Strain the garlic together with the orange juice, olive oil and basil leaves.

Season with wild garlic salt and orange pepper and mix with the vegetables on the baking sheet. Bake the oven vegetables in the oven for about 25 -30 minutes.

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