Oven-roasted vegetables with Balsamic vinegar and orange vinaigrette

2021 07 02


5 pc of young, cooked beetroot

2 medium carrots

2 handfuls Brussels sprouts

1 medium red onion

4 large plums

½ handful dried cranberries

½ handful dried cherries

1 handful pecan curry nuts

1 teaspoon grainy mustard for dressing

1 tbsp agave syrup for dressing

1 tbsp Balsamic vinegar for dressing

1 tbsp unrefined avocado oil for dressing

Juice of half an orange for dressing

Method of preparation:

Chop and add the preferred vegetables and plums to the baking dish (if you use beetroot, it's a good idea to bake it in a separate dish, or in such a way that it doesn't come into contact with the other vegetables, as it will turn them purple). Sprinkle everything with salt and drizzle with oil suitable for frying. Bake in a preheated oven at 200 degrees with the 'fan' function and heating on top and bottom (cover the baking dish with foil).

Prepare the dressing:

Add all the ingredients for the dressing to a bowl and shake to mix evenly. Taste and, if necessary, add anything to taste. Once the vegetables are soft, drizzle with the prepared dressing (leave half of the dressing) and put them back in the oven for another 5 mins. Remove the vegetables from the oven, drizzle with the remaining dressing and place in a container. Sprinkle with nuts, dried berries or fruit.