Oven baked root vegetables with spice

This is another great and easy recipe from Hanne Holm

INGREDIENTS
3 medium large beetroots (ca 300 g) peeled and cut into small boats
5-6 potatoes (ca 400 g) peeled and cut into small boats
3 carrots (ca 300 g) peeled and cut into sticks
2 parsnips (ca 200 g) peeled and cut into sticks
1 leek in slices
4-5 shallots in boats
4 bay leaves

DRESSING
6 tbsp olive oil
4 tbsp lemon juice (or apple cider vinegar)
2 tsp ground cumin
3 tsp dry oregano
3 tsp salt
2 tsp freshly ground pepper

GARNISH
parsley, chopped

COOKING
Prepare all the vegetables and have all ingredients ready.
Mix olive oil with lemon juice, cumin and oregano and add salt to taste. Put a little of the dressing in the bottom of an ovenproof dish. Mix the vegetables and the bayleaves onto the dish, pour the rest of the dressing over and turn the veggies carefully so that all are covered in dressing.

Bake in the oven for app. 1 hour on 180°C, or until the vegetables are tender - turn them occationally. Garnish with parsley before serving.

I love to serve a tahini dressing to this as I really think that the rich bitter taste goes well with the sweetness of the baked veggies.
It is also good to sprinkle sesame seeds on the vegetables before putting into the oven.