This dish of roasted vegetables is perfect as a hearty side or as a lovely snack that will satisfy even the pickiest eaters. The Evergreen "Au Four" recipe is a great option for anyone looking for a well-balanced combination of flavor and nutrients. This recipe is a culinary masterwork that consists of a variety of winter vegetables that have been perfectly roasted to provide flavor and nutrition. This dish can be served as an accompaniment to a roast meat feast or coupled with baked salmon. You are welcome to alter the vegetable selection to suit your tastes.

Key Equipment: Scanpan Classic Roast Pan

The Scanpan Classic Roast Pan was essential in guaranteeing that the vegetables were cooked to perfection. This roasting pan's pressure-cast aluminum base ensures ideal heat distribution and retention. Its Stratanium non-stick cooking surface makes food release and cleanup simple, making it a kitchen staple..

Components:

Vegetables:

• 1/5 Hokkaido pumpkin
• 2 onions
• 1/4 celeriac
• 2 round beets
• 1/4 savoy cabbage
• 4 Jerusalem artichokes
• Note: You are welcome to change the vegetables to suit your preferences.

Marinade:

• 1 tablespoon of finely chopped parsley
• 1 tablespoon chopped oregano
• 1 tablespoon chopped coriander
• Finely grated peel and juice from an organic lemon
• 1 teaspoon finely chopped red chili
• 100 ml extra virgin olive oil
• 2 tablespoons red wine vinegar
• Sea salt and pepper

When Serving:

• 200ml Greek Yogurt
• Roughly chopped, salted, and roasted Spanish almonds

Instructions:

1. Rinse all veggies well, making sure to leave the peel on. Use a fresh scouring pad to give them a good scrub, then rinse.
2. Don't cut the veggies too small; instead, chop them into organic-looking pieces.
3. To start, roast the beetroot pieces in a dish for 10 minutes at 180°C in a preheated oven.
4. After spreading the remaining veggies across the platter, season them with a little salt.
5. Roast the veggies for a further fifteen minutes at 180°C, or until they are soft and have a light caramel color.
6. If the veggies are soft but not colored, grill them for five minutes.
7. Combine all the marinade ingredients, then allow the mixture soak for at least half an hour before serving. As necessary, adjust the flavor.
8. Drizzle the marinade over the cooked vegetables, top with chopped almonds, and serve with Greek yogurt in a bowls. Add chopped coriander as a garnish.