Recipe: oven roasted vegetables


  • Parsnips
  • Carrots
  • Sweet potatoes
  • Red onions
  • Sprigs of thyme
  • Sprigs of rosemary
  • Olive oil
  • Salt & pepper to taste


  • Oven dish
  • Cutting board
  • Oven gloves


Step 1: Light a fire in the Outdooroven and make sure the fire burns for at least 15 minutes before you start cooking. This way, the oven reaches the proper temperature (around 200 degrees Celsius) and the heat is distributed evenly throughout the oven. If you want to check the temperature inside the oven, you could use the Magnetic Thermometer (sold separately). Step 2: Peel the carrots, potatoes and parsnips. Cut them into pieces of roughly the same size. Cut the onion into rings of about one and a half centimeters.
Step 3: Add the fresh thyme and rosemary. Mix the vegetables and onion rings together with a dash of olive oil, pepper and salt. Place the mix into the oven dish and spread out evenly. Step 4: Roast the vegetables for 20-30 minutes, until they are lightly browned and tender-crisp. Step 5: Serve the roasted vegetables together with some bread or as a side dish to your main course.

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