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Oven-baked vegetables





  1. 1

    Preheat oven to 200 degrees.

  2. 2

    Cut the red onion in small sections, the garlic cloves in half, the carrots legnthwise in 2 or 4 and the parsnip in 2 or 4. Put all the vegetables into a big salad bowl.

  3. 3

    Wash the potatoes and cut them in half or in sections. Add them to the other vegetables.

  4. 4

    Mix the Huile de Tous les Jours Oil and the Modena Balsamic Vinegar with the vegetables.

  5. 5

    Season with the Fleur de Sel Salt and the Kampot pepper. Squeeze half an orange.

  6. 6

    Cook for 30 - 40 minutes. Mix the vegetables as they cook.

  7. 7

    Before serving, season with a drip of Héritage Olive Oil on the vegetables.