Roasted Veggies – A King’s Meal

by Julia Recker
3 weeks have passed since this country celebrated Kings day but I’m still in a kind of royal mood.

This emotional state necessarily finds its expression in my kitchen, fridge and oven. And of course orange is represented quite frequently. Pumpkin, sweet potato, carrots and Co cause me big smiles. And in this simple prepared version of roasted veggies they not only let my heart beat faster but satisfy my stomach in the most pleasant way. This is possibly going to be the simpliest recipe ever with regard to the preparation procedure and I think I don’t promise too much when I tell you that you’re gonna love it. For me the exciting note is provided by the anise. Anise is famous for its healing effects. It was even named the medical plant 2014 in Germany. It helps digestion and pulmonary function but apart from all those medicinal benefits it adds that certain something and oh, it just smells sooo good! Give it a try!

All you need is a sharp knife, a robust cutting board, a powerful oven, a huge baking dish and some patience. You are equipped? Well, then nothing should go wrong. 
Besides its easy preparation a nice point is that this recipe is truly open to interpretation. What ever is at hand, what ever fits your mood, make it your personal recipe! Throw it all in your oven and watch the magic happen. Although there is no universal edition of this dish, I will share my favorite combination with you!
Sharpen your knife and get started!

Royal Roasted Veggies
serves 2 large portions

3 large red onions
6 garlic cloves
4 mid-sized carrots
1/2 pumpkin (preferably hokkaido)
4 mid-sized sweet potato
1/2 cauliflower 
4 parsnips
1 handful green beans
olive oil
a fair amount of sea salt 
4 tbsp aniseeds

5 tbsp olive oil
2 lemons, juiced
1 tbsp mustard
1tsp herb-flavored salt

Preheat the oven to 390°F/200°C. 
Wash your veggies and cut them into bite-sized pieces. Since I usually buy organic vegetables I always keep the skin. It adds more flavor and some crunchy excitement. But if you don’t feel comfortable with that feel free to peel them. Distribute the veggies in your baking dish, sprinkle with a fair amount of sea salt, aniseeds and olive oil and place in the oven. Roast for at least 45 minutes and flip them every now and then to obtain an equally roast result. Depending on the performance of your oven (mine always needs some extra time.. ) you might adjust the baking time. Enjoy the arising fragrance while preparing the dressing.
Place the remaining ingredients in a glas jar, close tightly with the cap and shake until well combined.
Once your veggies are ready to eat, place them in serving bowls and enjoy with the dressing!


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