Roasted vegetables prepared this way are a great lunch that you can eat as it is or in addition to the main course. I ate it as it is, I didn't wanted to ruin the beautiful veggie taste with anything else.
  •     3 larger potatoes
  •     5-6 carrots
  •     20 pieces of brussel sprout
  •     one big flower broccoli or cauliflower or both
  •     olive oil as needed
  •     spices: salt, ground black pepper, garlic powder (plus paprika for the potatoes)
  1. First wash all the vegetables thoroughly, you can put them in the water with baking soda for20 minutes. Peel the potatoes and carrots and chop them.
  2. Let the potatoes boil in salted water for 15 minutes. Add the carrots and cook them in the same water together with the potatoes for another 10 minutes and finally add the broccoli or cauliflower cut in flowers and cook everything together for another 5-6 minutes.
  3. Drain all vegetables and transfer them to a baking tray lined with baking paper. Add olive oil from the top and sprinkle salt, pepper and garlic powder. Sprinkle paprika and a little spring onions if you have over potatoes.
  4. Put them in the oven for about 10-15 minutes.
  5. Serve warm.