A dish of baked root vegetables

Ingredients:

• 1-2 kohlrabi, peeled and cut into thick wedges
• 6-8 well-washed and cut in half lengthwise elongated potato tubers
• 8-12 thin peeled carrots
• 8-12 peeled young turnips
• 1-2 parsnips, peeled and sliced ​​diagonally into 2.5cm thick slices
• 1-2 large beets, peeled and cut into thick slices
• 1 celery root, peeled and cut in half lengthwise, and the halves crosswise into 2.5 cm thick slices
• 1-2 medium onions, peeled, halved and then quartered
• 1 whole head of garlic, unpeeled and divided into cloves
• 2-3 sprigs of fresh rosemary, sage or thyme
• Salt and ground black pepper
• Olive oil

Preparation:

1. Preheat oven to 205°C.
   
   Place all the vegetables and herb sprigs in a large baking dish. Season with salt and pepper, drizzle generously with olive oil, and toss with your hands to coat evenly.
   
   Place the pan in the preheated oven and cook, stirring occasionally, until the vegetables are tender and golden brown, about 45 minutes. Serve in the pan or transfer to a serving dish as a side dish with your baked main course.