Oven-Roasted Winter Vegetables: A Healthy Seasonal Recipe

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As the cold season sets in, maintaining a nutritious diet becomes crucial for bolstering your immune system. A delicious dish of oven-roasted vegetables is an excellent choice. Packed with vitamins and minerals, this recipe is perfect for the body's needs during winter.

Ingredients for 4 Servings of Oven-Roasted Winter Vegetables:

• 600 g sweet potatoes,
• 300 g parsnips,
• 300 g carrots,
• 80 g roasted or salted peanuts,
• 5 sprigs of thyme,
• 3 cloves of garlic,
• 1 red onion,
• 1 organic lemon,
• 1 tablespoon olive oil,
• flat-leaf parsley for garnish.

Preparation Steps:

1. Begin by peeling the sweet potatoes, parsnips, and carrots, then cut them into cubes or wedges. Place the vegetables into a greased baking dish. Peel the garlic cloves and add them whole to the vegetable mix. Wash the parsley and thyme. Chop the parsley and set it aside, adding the thyme sprigs to the dish.
2. Peel the onion and cut it into wedges. Wash the lemon thoroughly, leaving the skin on, and also cut it into wedges. Add the onion and lemon pieces to the vegetables. Drizzle olive oil over the mixture and stir everything well. Place the dish in a preheated oven at 200 degrees Celsius and roast the vegetables for about 30 minutes until they are tender.
3. About five minutes before the cooking time is complete, remove the thyme sprigs and add the peanuts. Mix the nuts in well and allow them to roast alongside the vegetables. Finally, divide the roasted vegetables onto four plates, sprinkle with the chopped parsley, and serve.

Tip: This vegetable dish pairs wonderfully with quickly seared meat or fish.