Ingredients for 4 people:
4 handfuls of Brussels sprouts
1 kg of roots (e.g. carrots, parsnips, beet, turnips, parsley roots)
4 cloves of garlic
5 tablespoons olive oil
1 tablespoon agave syrup
smoked salt, pepper
2 beetroots
juice and zest of 2 limes
4 tablespoons capers
Preparation:
1. Preheat oven to 200 degrees top and bottom heat.
2. Peel and clean the Brussels sprouts and the rest of the vegetables, cut them into small pieces as needed and place them on an oiled baking tray or one lined with baking paper.
3. Slice garlic and spread over the top. Sprinkle with 3 tablespoons olive oil and
Agave syrup, season with smoked salt and pepper. Roast for 15 minutes.
4. In the meantime, cut the beet into very thin slices using a slicing machine. Marinate with lime juice and remaining olive oil, pepper, salt and lime zest. Add the nicely patterned slices cold to the hot oven vegetables, sprinkle capers over everything.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 365
Joule: 1527
Protein: 12,6 g
Fat: 20.1 g
(FoodCentrale by ddp images)
